23 Jan MERLOT PAIRING – MOSTACCIOLO WITH SAUSAGE AND FENNEL SEED
1 pound fresh sage breakfast sausage links
1 pound Italian sausage links
1 yellow onion, chopped
3 cloves garlic, chopped
1 (16 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
½ teaspoon salt
2 teaspoons sugar
1 tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon fennel seeds
1 bay leaf
12 ounces Mostaccioli noodles
1 splash olive oil
In a large stock pot, brown sausages over medium heat for about 10 minutes; remove sausage
and set aside. Drain fat from pot and add a splash of olive oil, garlic and onion, sauté over
medium heat until onions are soft and translucent.
Pour in tomatoes and tomato sauce; add salt, sugar, parsley, basil, oregano, fennel seeds, bay
leaf and cooked sausages. Simmer over low heat, uncovered for 1 hour, stirring occasionally
and breaking up sausages slightly. You may remove sausages and slice into rounds if desired.
Remove bay leaf.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or
until al dente; drain.
Add the cooked pasta to the sauce and toss, enjoy with a glass of Davis Estates Merlot.
Courtesy of Mark Caldwell, Executive Chef Davis Estates