It only makes 6 servings, and I'm worried there won't be any leftovers... :/ This is another one of those dishes where I'll spend the extra money and get the San Marzano tomatoes. (no, they aren't paying me to advertise for them...I just really love the taste of these compared to the other canned tomatoes...it's a HUGE difference)
Buona cucina! (happy cooking!)
*Note: I googled Ssppressata and found that it is supposed to be Italian cured dry salami. So, not sure why Food & Wine called this "Fresh Soppressata"...none the less...it was AMAZING!!!
- In a blender, puree the garlic with 1/3 cup of the white wine. Transfer the mixture to a medium bowl. Add the sausage, fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight.
- In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over high heat, breaking up lumps with a spoon, until lightly browned, 6 to 7 minutes. Add the onion, carrot and celery and cook over high heat, stirring frequently, until softened, about 4 minutes. Add the remaining 1 cup of wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
- In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. (DON'T RINSE THE PASTA!!) Add the pasta to the sauce and toss with the grated cheese, basil and parsley. Add the reserved cooking water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately.
MAKE AHEAD The pasta sauce can be refrigerated for up to 4 days.