One of my favorite things about traveling is when you think you’ve got a place figured out and it totally surprises you.
I thought I had the Santa Ynez wine region figured out until my recent trip. Unlike Napa, Sonoma, or France, Santa Barbara’s wine country is more laidback — one part outdoors-y, a bit Central Coast ranching, and a big pinch of chic.
And nothing proves that more than the teeny town of Santa Ynez. Santa Ynez’s downtown looks like it’s a freeze-frame from an old Western movie with old-time-y facades but then has gems like local boutiques and restaurants like SY Kitchen. On this trip, SY Kitchen stole my heart for its great hospitality and its local, easy-going, but elegant food like this {Fusilli Alla Salsiccia} Pasta With Tomato Sugo and Sausage recipe.
Nothing more than handmade pasta with a great sauce, some spicy sausage, and smoked cheese, this was a dish we couldn’t stop raving about. I did my best to recreate it here but, let’s be honest, you’re going to want to travel there yourself to get the real deal!
Go stock up on all your cooking essentials then share your creation with us by tagging @saltandwind and #swsociety on social!
{Fusilli Alla Salsiccia} Pasta With Tomato Sugo and Sausage Recipe
Ingredients
For The Sausage Tomato Sauce:
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion diced
- Kosher salt and Freshly ground black pepper
- 1/2 pound fresh (uncooked) Italian-style turkey or pork sausage
- 1/3 cup dry red wine
- 4 garlic cloves minced
- 1 sprig fresh rosemary or sage
- 1 pinch crushed red pepper flakes (optional)
- 1 (24 ounce) can crushed or pureed tomatoes
For The Pasta:
- 12 ounces fusilli pasta gluten free pasta to make it gluten-free
- 2 tablespoons unsalted butter
- Ricotta Salata or smoked Ricotta Salata or smoked Mozzarella or Scamorza, finely grated
Instructions
- Cook The Sausage: Heat olive oil in a nonstick skillet over medium heat. When the oil shimmers, add the onion, season with salt and freshly ground black pepper, and cook, stirring, until soft and translucent.Remove the casing on the sausage, and crumble it into the pan. Cook, occasionally stirring to break up the sausage until golden brown. Add red wine, and use a rubber spatula or wooden spoon to scrape up any browned bits.Â
- Make The Sugo: Add garlic, rosemary or sage, crushed red pepper flakes (if using), and tomatoes, then cook uncovered, occasionally stirring, until sauce thickens slightly and the flavors meld, about 15 to 20 minutes.Â
- Boil The Pasta: Meanwhile, bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook, occasionally stirring, until about 2 minutes short of the package directions. Reserve 1/2 cup pasta cooking water, then drain the pasta.
- Finish The Pasta: Discard rosemary or sage and, if needed, stir in reserved pasta water to loosen the sauce. Add pasta and cook, stirring, until sauce coats pasta and pasta is al dente, about 2 minutes. Add butter and stir until melted. Serve immediately topped with cheese.
