The Bonofiglio Family’s Pasta alla Salsiccia e Funghi (Episode 4)

In this episode, Joseph attempts to recreate one of the many dishes made famous by his Zia Lolly. She taught him how to cook pasta alla salsiccia e funghi when he wasn't even tall enough to reach the counter. Now he's convinced his version is better!

‍

Ingredients

‍

Extra Virgin Olive Oil

Garlic Cloves (to taste)

Sweet or Hot Italian Sausage (1-2 packages, not linked)

Mushrooms (two 8 oz containers)

Whole Peeled Tomatoes (two 28 oz cans, San Marzanopreferred)

Oregano (to taste)

Basil (to taste)

Pepper (to taste)

White Sugar (5 tsp)

Sweet Vermouth Wine (1/4 c)

Spaghetti (1 lb)

Directions

1.    Heat extra virgin olive oil in a skillet. Dice andadd garlic. Let simmer for 30 seconds.

2.    Chop sweet or hot sausage into chunks. Addsausage and mushrooms before garlic burns.

3.    Sauté until the sausage is almost fullycooked (it will continue cooking in sauce later). Pour in both cans of wholepeeled tomatoes.

4.    Dice tomato chunks while in the pan to retainall the juices. Add oregano, basil, pepper, white sugar, wine.

5.    Stir heavily every 5 to 10 minutes. Continue to cook on medium heat for approximately 45 minutes total.

6.    In a large pot, drop pasta into boiling water until it's al dente according to the pasta package’s instructions.

7.    The skillet will be ready when you see a filmysauce at the edges of pan. Once the skillet is ready, drain pasta, add toskillet, mix, and enjoy!