Keyword christmas pasta, christmas pasta recipe, holiday pasta recipe
2tablespoonsextra virgin olive oil
1wholebay leaf,fresh or dried
8ouncessweet or hot Italian sausage
1mediumcarrot,peeled & finely chopped
1cupdry red wine
Two32-ounce cans crushed tomatoes
1handfulchopped fresh Italian parsley
1/4teaspoonground allspice or ground cinnamon
kosher salt & freshly ground black pepper,to taste
32ouncespenne pasta,cooked to al dente
grated Parmesan, for serving (if desired)
Heat a large pot over medium-high heat. Add the pancetta and brown to render the fat. Transfer the pancetta to paper towels to drain. Add the oil to the pan, and then the meats and brown and crumble them for 5 minutes. Stir in the garlic, and pancetta bits.
Chop the carrot, celery, and onions near the stove and add to the pot as you work. Cook the vegetables with the meat for 5 minutes and then add the wine. Cook for 1 minute; add the broth and tomatoes to the pot.
Stir in the parsley, allspice, or cinnamon and season the sauce with salt and pepper, to taste. Bring the sauce to a boil, reduce the heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves.
Toss the pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top the bowl with extra sauce. Top the pasta with lots of cheese, as desired.
Parmesan cheese is not included in the nutritional information.