GEMELLI WITH SAUSAGE RAGU
Steps:
- 1. Bring 4 quarts water to boil in large pot. Heat oil in large skillet over medium high heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add sausage and cook, breaking into small pieces with wooden spoon until just cooked through, about 3 minutes 2. Add wine to skillet and cook until evaporated, about 1 minute. Add tomatoes and bring to simmer. Cook until sauce has thickened, 6 to 8 minutes. 3. Meanwhile, add 1 tablespoon salt and gemelli to boiling water and cook until gemelli is al dente. Reserve ½ cup cooking water, drain gemelli, and return gemelli to pot. 4. Stir in sausage, adding reserved cooking water as needed. Add basil and half of cheese and stir to combine. Season with salt and pepper to taste. Serve, passing remaining cheese at table.
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