How to make it

  • Crumble sausage meat and combine well with onions, garlic and fennel seed in a bowl with 1 1/2 cups cold water. Cover and refrigerate for at least 30 minutes or up to several hours.
  • Transfer the sausage mixture to a large, heavy-bottomed saucepan with a lid. Stir in the cayenne (add more if you want it spicy) and salt, and pour over the olive oil. Bring to a boil and cook, stirring often, over moderate heat until all the water has cooked away and only the oil remains to moisten the ingredients.
  • Add the tomato juice, cover, and bring to a boil. Reduce heat and gently simmer for 30 minutes with the lid slightly ajar.
  • While the sauce simmers, bring a large pot pf water to a boil. Generously salt the water and add the pasta. Cook until al dente.
  • Drain the pasta and transfer to a heated serving bowl. Ladle enough sauce to generously coat the pasta with a little puddle on the bottom. Sprinkle over the Parmigiano-Reggiano and toss. The cheese will thicken the sauce. If it seems dry, add more sauce.
  • Serve right away with extra sauce and cheese passed at the table.

People Who Like This Dish 3
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    " It was excellent "
    witchywoman ate it and said...
    This looks like it's right up my alley...thanks for a great recipe!!
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