Recipe - Pappardelle With Hot-Sausage Sauce

6 Hot or sweet Italian
sausages
One fourth cup Finequality olive oil
Three fourths cup Chopped onion
1 One half cup Dry white wine
2 cn San Marzano Italian plum
tomatoes; (28 ounce ea),
Hand crushed
Salt; to taste
6 Fresh basil leaves; torn
1 pn Dried oregano
Fresh ground pepper; to
taste
1 pound Pappardelle pasta
2 tablespoon Grated Pecorino Romano
cheese

Remove casings from sausages, break meat up into chunks, and reserve. Heat
oil in a large skillet over mediumhigh heat. Add onions, and cook for 3
minutes or until just translucent. Stir in the reserved sausage meat, and
cook for about 5 minutes or until lightly browned. Drain off excess fat.
Add wine, and stir to combine. Raise heat, and bring to a boil. Boil for
about 3 minutes or until liquid has reduced slightly. Add tomatoes and
salt. Return to a boil, then lower heat and simmer, uncovered, for about 20
minutes or until sauce has thickened slightly. Stir in basil, oregano, and
pepper. Add additional salt and pepper to taste. While sauce is simmering,
cook the pappardelle in a large, deep pot of rapidly boiling salted water
until al dente (check package for exact cooking time). Drain. Return
drained pappardelle to the pot and place over mediumhigh heat. Using a
wooden spoon, stir in One half cup of sausage sauce, and toss together for 1
minute. Remove from heat, and pour into a large serving platter or bowl.
Spoon remaining sauce over the top. Sprinkle with 2 tablespoons of Pecorino
Romano cheese. Serve, with additional cheese if desired. Makes 4
maincourse