Food Recipes Dinner Pasta and Noodle Dishes Spaghetti with Fresh Soppressata 5.0 (1,043) 8 Reviews Store-bought Italian sausage gets a wine and fennel infusion to make fresh soppressata, which is the base for this pasta’s fresh and flavorful tomato sauce. By Andrew Carmellini Updated on October 3, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg Dupree / Food Styling by Julian Hensarling / Prop Styling by Claire Spollen Active Time: 30 mins Total Time: 2 hrs Servings: 6 Jump to recipe You might associate soppressata with a charcuterie board but this comforting pasta from 2000 F&W Best New Chef Andrew Carmellini is inspired by his family tradition of fresh sausage-making. Carmellini’s family is from Friuli, and each holiday season they’d prepare a big batch of sausages and cured meats together. In this recipe, Carmellini marinates store-bought Italian sausage in white wine to make fresh soppressata, which is the base for this pasta’s fresh and flavorful tomato sauce. A heap of spaghetti clings to the garlicky, sausage-laden sauce in an easy and impressive meal made to serve a crowd. Frequently Asked Questions What fresh soppressata? Most soppressata you’ll encounter is a dry, cured pork-based salami from southern Italy that is often — but not always — a little spicy. In this recipe, fresh soppressata is made by marinating uncooked sweet Italian sausage in white wine and adding spices like fennel, black pepper, and crushed red pepper. How do you remove the sausage casing? To remove sausage from its casing, carefully score the sausage lengthwise through the casing. Lift the casing from one side of the long cut, and gently peel back to pull out the sausage. Discard the casing and break up the sausage using your fingers. What wine should I use in this recipe? For the best results, always cook with wine good enough to drink. An unoaked white wine like Pinot Grigio or Chardonnay will provide enough acid to help tenderize the sausage without adding any overly toasty, oaky notes. Notes from the Food & Wine Test Kitchen The sauce adheres best to pasta extruded through a bronze die; we like Rao’s spaghetti cooked in generously salted water. For a silky sauce, gradually add the starchy pasta cooking water while stirring constantly. Adding too much liquid can make the sauce thin and overcook the pasta. Make ahead To make this dish in advance, prepare the sauce as written, then allow it to cool completely before storing in an airtight container in the fridge for up to three days. To serve, warm the sauce in a saucepan and combine with pasta, pasta water, and herbs as written. Suggested pairing Pair this hearty pasta dish with a cherry-hued red served with a light chill, like Donnafugata Bell’Assai. Cook Mode (Keep screen awake) Ingredients 4 garlic cloves, grated (about 1 tablespoon) 1 1/3 cups dry white wine, divided 1 pound sweet Italian sausage, casings removed 1 teaspoon ground fennel 1/2 teaspoon black pepper 1/2 teaspoon crushed red pepper 1/4 cup extra-virgin olive oil 1 small yellow onion, finely chopped (about 3/4 cup) 1 small carrot, finely chopped (about 1/3 cup) 1 celery stalk, finely chopped (about 1/4 cup) 1 (28-ounce) can whole peeled tomatoes, undrained and crushed 1 (14.5-ounce) can whole peeled tomatoes, undrained and crushed 1/8 teaspoon kosher salt 1 pound uncooked spaghetti 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) 1/4 cup chopped fresh basil, plus small leaves for garnish 1 cup chopped fresh flat-leaf parsley, plus more for garnish Directions Stir together garlic and 1/3 cup wine in a large bowl. Add sausage, fennel, black pepper, and crushed red pepper; stir well to combine. Cover and refrigerate for at least 1 hour or up to 12 hours. Heat oil in a large skillet over medium until shimmering. Increase heat to high, and add sausage mixture; cook, stirring occasionally to break up clumps, until lightly browned, 6 to 7 minutes. Stir in onion, carrot, and celery; cook, stirring often, until softened, about 4 minutes. Add remaining 1 cup wine; cook, scraping up any browned bits on bottom of the skillet, until wine is nearly evaporated, 5 to 6 minutes. Stir in crushed tomatoes with juices and salt. Bring mixture to a simmer over high; reduce heat to medium-low, and simmer, stirring occasionally, until thickened and reduced by about half, 30 to 35 minutes. Bring a large pot of salted water to a boil over high. Add spaghetti; cook according to package directions for al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid. Stir spaghetti into sauce in skillet; stir in cheese, basil, and parsley. Add reserved cooking liquid, 1/4 cup at a time, if needed to thin sauce to desired consistency. Increase heat to medium-high; cook, stirring often, until sauce clings to pasta, about 2 minutes. Garnish with additional basil and parsley. Serve hot. Fruity, peppery Sangiovese. Originally appeared: November 2010 Rate It Print