Preparation:
*Lasagne Ricce (1/2 inch wide, long ribbon-edged pasta)
Heat the olive oil and tomato paste in a large saucepan, slowly adding about 1/2 cup hot water. Stir constantly, until the tomato paste has melted and the mixture is smooth.
Add the sausage, celery, onion and sugar. Add enough water to just cover the ingredients and combine well. Season to taste with salt and pepper and simmer 1 hour.
Bring 4 quarts of water to a rolling boil. Stir 1 1/2 tablespoons of salt and add the pasta. Cook until al dente, or just tender, stirring often.
Reserve 1 cup of the hot pasta water. Drain the pasta and transfer to a serving bowl. Add the sauce and toss well, adding a little pasta water, if a thinner sauce is desired. Pass the caciocavallo or pecornio. |
