Grilled Tuscan Sausage with Spicy Arrabiata and Tagliolini Pasta

-Original Recipe by Chef Walter

Prep Time: 15 mins Cook Time: 40 mins Servings: 8


8 Tuscan Link Sausages

Arrabiata Sauce:

2 Medium Yellow Onions, thinly sliced

1 Yellow Bell Pepper, thinly sliced

1 Red Bell Pepper, thinly sliced

1 Medium Carrot, sliced in half lengthwise, then thinly sliced across

1-2 Cloves Garlic, finely minced

1 28 oz. Can High Quality Whole Peeled Tomatoes

2 Cups Tomato Sauce

2 Tbsps Tomato Puree

Extra-Virgin Olive Oil (EVOO)

½ -1 Tsp Red Chili Pepper Flakes

2 Tsps Dried Oregano

1 Bouquet Garni of Fresh Herbs: Rosemary, Parsley, Basil (tied up)

1 Cup Dry Red Wine, such as Chianti

1-2 Tsp White Sugar

Aged Balsamic Vinegar

Salt And Black Pepper to taste

Fresh Pasta


To make the Sauce:

To make the Sauce:

Slice and chop all vegetables before cooking.

Heat 2 tablespoons EVOO in deep saucepan or stockpot over medium heat. Add Onions and sweat (cook until soft and translucent, but do not color, sprinkle with a little salt to draw out moisture). Add sliced Bell Peppers and Carrots, cook and stir a few minutes, then add Garlic. Add more oil if pan is getting too dry.

Stir in Tomato Puree with wooden spoon, cook for one minute, then add Wine to “deglaze” pan, scraping up any bits that may have stuck. Pour in Whole Tomatoes and Tomato Sauce. Break up Whole tomatoes gently, then add Bouquet Garni, Dried Oregano and 1 Tsp Sugar (add the rest later if needed, “to taste”). Cover and simmer 30-40 minutes, then add Red Pepper Flakes and Salt/Pepper to taste. Cook 5 minutes more, then finish with a drizzle of Balsamic Vinegar.

To cook the Sausages:

Best: Grill or sear link sausages over open wood or gas flame until thoroughly cooked

Optionally, grill under broiler in oven

Option 2: Sear sausages in skillet until well cooked

Pasta: If possible, use a freshly made egg pasta such as Tagliolini, Tagliatelle, cooked “al dente” (just done, still a bit chewy).

As soon as you begin cooking the sausages, set a large pot of heavily-salted water to boil. After water comes to a rapid boil, add pasta to water and cook following package directions. As soon as pasta is al dente, remove from boiling water, pour out much of the water, and set pasta in strainer over warm water to keep warm (drizzle a little EVOO over pasta to avoid sticking).

Once Sausages are done, combine Pasta and Sauce, top with Sausages, and serve.