Fresh salsiccia, as in raw, is probably the norm in many other parts of the world, but not in Sweden. It can, however, be found, and should be sought out for this recipe. Ordinary salsiccia, which is pre-cooked, won't give you nearly the same result.
And the result is well worth any effort. It's a really tasty pasta sauce - definitely something for a Friday night dinner. Consider using really good pasta - I had my home-made tagliatelle with lots of egg yolks, but next time, I'll just use a good dried pasta.
Pasta with fresh Salsiccia
serves 2-3
about 250 g fresh salsiccia
1 small garlic clove, minced
3 shallots, finely chopped (or 1/2 yellow onion)
200 g fresh cherry tomatoes, coarsely chopped
300 ml white wine
100 ml cream (full-fat)
olive oil, salt, pepper
Heat some olive oil in a large pan. Remove the sausage casings and cut it into bite-sized pieces. Fry these in the oil until they color. Lower the heat, and add garlic and shallots. Stir well to prevent from burning!
Add the wine and tomatoes, and turn up the heat to reduce. It should cook vigorously for a few minutes. Add the cream, right before the pasta is cooked through. Season with salt and black pepper. Serve with the pasta, and perhaps some grated parmesan cheese.
Recipe in Swedish:
Pastasås med färsk salsiccia
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