Cook the sausages over medium heat in a cast iron skillet, or on the grill, about 12 minutes in total, until cooked through. The juices should run clear but freely. Turn them every 3 or 4 minutes to avoid burning on one side.
Kept in your refrigerator, they will last 4-5 days, and they can be frozen for up a month.
Ribollita literally means “reboiled” in Italian and originated as a way for Tuscan grandmothers to use up left over bread. Over time, it has evolved into a hearty bean, bread and kale soup thick enough to eat off a plate with a fork.
To heat the soup, place it in a medium saucepot with a little bit of water and heat it over a medium-low flame, stirring constantly, until it comes to a boil.
Garnish with extra virgin olive oil and parmesan cheese if desired.
You can keep the soup in the freezer for up to a month.
Fresh Bronze-Cut Bucatini Pasta
This bucatini is extruded through traditional bronze plates, which leave the pasta with micro-grooves that encourage sauce to cling to the noodle.
Keep refrigerated. Though the pasta is fresh, it can be dried for a few days and then stored in the cupboard. If you’d like to try that, spread the pasta out on a cookie sheet, let it dry out in a dry, cool place until it’s hard, and bag it up and store in a dry, cool spot.
The bucatini can be cooked just like any other dry noodle you’ve made before: simply boil 2 gallons of water per pound of pasta you plan to cook, heavily salt it until it tastes like ocean water, then add the pasta. Stir from time to time, and cook until al dente, which depending on the freshness of the pasta can take anywhere from 3-10 minutes.
Serving suggestions:Durum pasta always pairs well with tomato based sauces, so anything from marinara to puttanesca sauce would be perfect. One of our favorite recipes is for bucatini all'amatriciana, which is one of the most celebrated dishes in Italian cuisine.
- 3/4 pound sliced pancetta or guanciale (cured pork jowl)
- 3 garlic cloves
- 1 red onion, halved and sliced ½-inch thick
- 1 ½ teaspoons hot red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ cups tomato sauce
- 1 pound bucatini
- 1 bunch of flat-leaf parsley, leaves only
- Pecorino Romano, for grating
Bring 2 gallons of water to a boil and add enough salt to make it taste like ocean water.
Place the pancetta or guanciale in a large frying pan in a single layer and cook over medium-low heat until most of the face has been rendered from the meat, turning occasionally.
Remove the meat to a cookie sheet lined with paper towels and discard half of the fat. Add the garlic, onion, and chili flakes to the pan and cook until soft and golden brown. Return the pancetta/guanciale to the pan, season with salt and pepper, add the tomato sauce, and simmer for another 10 minutes.
Boil the bucatini in the boiling water, stirring frequently, until al dente. Drain the pasta and add it to the simmering sauce. Add the parsley leaves, increase the heat to high and toss to coat. Top with freshly grated pecorino romano and serve immediately.