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 Spaghetti with Smoked Porter Soppressata
Ingredients
Pasta & Rice Dishes
· 4 garlic cloves · 1 1/3 cups Smoked Porter · 1 lb. sweet Italian sausage, casings removed · ½ teaspoon coarsely ground pepper · ½ teaspoon crushed red pepper · ½ cup extra-virgin olive oil · 1 small onion, finely chopped · 1 celery rib, finely chopped · One 28oz can plus one 14oz can whole peeled tomatoes, crushed, with their liquid · Salt · 1 lb. spaghetti · ½ cup freshly grated Parmigiano-Reggiano cheese · ¼ cup chopped basil · ¼ cup flat-leaf parsley Methods/steps 1. In a blender, puree the garlic with 1/3 cup of Smoked Porter. Transfer the mixture to a medium bowl. Add the sausage, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic and refrigerate overnight. 2. 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 Smoked Porter 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. 3. In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving ½ cup of the cooking water. Add pasta to the sauce and toss with cheese, basil and parsley. Add the reserved water and toss the pasta over moderately high heat, until nicely coated, about 2 minutes. Serve immediately. |
   
It's clear from the Mayflower's log that beer was the reason the Pilgrims landed at Plymouth Rock. The crew didn't want to waste beer looking for a better site, so they hastened the passengers ashore for water so the seamen might have more beer.
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