Andrew Carmellini's Strozzapreti with Sausage, Grapes, and Red Wine Recipe

Directions

1. 1.

   Cut the grapes in half lengthwise. Combine the grapes, wine, sugar, and vinegar and put in a covered container in the fridge overnight (at least 8 hours).

2. 2.

   In a medium saucepot, bring the grape mixture to a boil over high heat. Cook at a boil until the liquid has reduced by half, about 10 minutes, then remove from heat.

3. 3.

   Cut the sausage casings open and remove the meat. Discard casings. Put a large pot of water on to boil for the pasta. Heat olive oil in a large pot over medium heat until shimmering. Add the meat and brown, stirring and breaking up the meat as you go, about 5 minutes.

4. 4.

   When the meat has begun to brown, add the onion and continue cooking, stirring well, until sausage is well browned and onions have softened, 5 to 7 minutes. Add the sage leaves and stir to combine. Add the grape mixture and stir well.

5. 5.

   When the water comes to a boil, cook the pasta until just al dente (subtract one minute from the directions on the package). Drain but do not rinse, reserving a few tablespoons of pasta water. Add the pasta to the sausage mixture and stir for 1 minute, adding a tablespoon of pasta water at a time to just moisten. Turn the heat off, add butter, cheese, and black pepper, stirring well. Add the parsley and serve immediately, topped with additional cheese.