Sausage and Pecorino Pasta

Featured by Castoro Cellars in the Gold Wine Club.


3 Tbs. olive oil
3 Tbs. red onion, minced
1 lb. robust Italian Sausages (usually about 5)
6 large, fresh sage leaves, torn into small pieces
½ cup flat-leaf parsley, minced
8 oz. Pecorino cheese, coarsely grated
salt & freshly ground pepper
small splash of PasoFusion wine


Saute the onions with the olive oil in a heavy pan until soft, about 10 min. Peel the casing off the sausages and crumble the meat as fine as practical. Add the sausage meat to the pan and cook over medium heat 5 minutes. Add the torn sage and cook 5 more minutes while gently stirring.

Stir in the parsley, some salt and a good bit of ground pepper. Increase heat briefly and stir in the wine. Reduce the heat and stir in the cheese; then quickly move the pan off the stove. Taste to adjust salt and pepper and serve over thick-cut fettuccine or penne pasta. Serves 6 generously.