Pasta with Mortadella sauce

Pasta dei Frati


2 Tablespoons Olive Oil
6 cloves Garlic, thickly sliced
¼ teaspoon Red Pepper Flakes
¾ cup diced Onion
½ pound piece of Mortadella or Domestic Bologna, cut into ½ inch dice
1 28 ounce can of Italian whole peeled tomatoes, (San Marzano), drained, JUICE RESERVED!
1 ½ cups Milk
½ teaspoon Salt
½ teaspoon Sugar
4 Tablespoons Parmesan Cheese, plus more for the table
1/2 Tablespoons chopped fresh Parsley
1 pound Penne Pasta
Serves 6
Printable Version
Bring a large pot of salted water to a boil
Drain the tomatoes, breaking them open to release more juice, and reserve the juice. Chop the tomato pieces and set aside. You should have about 1 heaping cup.
In a large deep sauté pan, over medium high heat, add oil, garlic, red pepper flakes, and onion. Cook for 2 - 3 minutes. Stirring as it cooks.
Add diced Mortadella. Continue to sauté, stirring, over medium high heat for approximately 5 - 7 minutes until the Mortadella pieces brown.
Add the tomato pieces and continue to sauté for 1 - 2 minutes.
Add 1 ½ cups of the reserved tomato juices. Reduce heat slightly and simmer for 2 - 3 minutes. Add the milk and continue to simmer until it reaches sauce consistency, about 15 - 20 more minutes.
Now that the sauce is ready, taste for the salt and sugar. Add the salt and sugar to taste. (The amounts listed above are a guideline.) Stir well and simmer for 2 -3 more minutes.
When the sauce is ready stir in 4 Tablespoons of Parmesan.
Cook the pasta in the boiling water according to the directions on the package. Drain and return to the pot. Pour the sauce over the pasta and simmer over low heat, stirring constantly so that the pasta is well coated, for about 2 -3 minutes. Serve immediately.
Sprinkle with the fresh chopped parsley and with more cheese at the table.
Chef’s Tip:
While it is easier to find Bologna at your local store I would like to invite you to search out for imported Mortadella. It will be a search well worth you while. Plus you will discover the true flavor of this Italian deli meat.
©2015 Nick Stellino Productions