Ciriole alla Ternana – Part 4

September 28th, 2011
Ciriole alla Ternana

And finally, bringing the Ciriole together with a spicy tomato sauce.

Part 1 – Pasta Fresca

Part 2 – The Story of this Recipe

Part 3 – Ciriole – Making the Pasta

Part 4 – Ciriole alla Ternana – The Complete Dish

Ciriole alla Ternana

Ingredients (trad):

  • 1 link or 1/4lb of spicy italian-type sausage, casing removed and pulled apart into very small pieces
  • 1 28oz can of San Marzano Tomatoes (see )
  • 1.5 Tbsp fresh parsley (Italian or flat-leaf, finely chopped)
  • 1 Tbsp Olive Oil
  • Sea Salt to taste

1 lb (approx) fresh ciriole (or dried spaghetti)

Directions:

Start a large pot of water to boil for the ciriole, adding a generous handful of salt and 2-3 Tbsp of oil to the water.

Heat the olive oil in a saucepan and add the garlic and sausage. Cook just through, stirring often (about 2 minutes). Add tomatoes and allow to simmer for 20-30 minutes,  add parsley and simmer an additional 10 minutes before removing from heat.

Drop the pasta into the boiling water. if you’re using dried pasta, it will take 8-10 minutes to cook but the ciriole will take only a minute or two. Test a piece after a minute or so – the pasta should be soft but chewy.

Drain and toss with the sauce. Ciriole are not commonly served with parmiggiano, but feel free to add una grattugiata (a grating) if it strikes your fancy!