“Pasta with Sausage, Tomatoes, and Peaches” I learned from Pam Mazzola. Let me tell you all about Pam Mazzola. Pam is undoubtedly one of the best chefs in the Bay Area, but you wouldn’t know it, because she is so incredibly humble, and instead of bragging on social media, she’s running a business, raising a family, and helping her friends. Pam is the chef and co-owner of the renowned restaurant Prospect, and she’s co-author of Boulevard: The Cookbook. She’s also one of the most selfless, caring friends I’ve ever had. Pam’s pasta has tomatoes and peaches! Some of the peaches get tossed into the sauce, but don’t forget to save the rest for garnish. I’m not sure why more recipes don’t combine peaches and tomatoes. Once you try it, you won’t know either.
Ingredients for 6 To 8 Serves
- 2 (28-ounce) cans whole, peeled San Marzano tomatoes, with juices
- 3 tablespoons extra-virgin olive oil
- 2 medium red onions, halved lengthwise and thinly sliced crosswise
- 12 ounces spicy Italian sausage, casing removed, crumbled
- 4 cloves garlic, finely chopped
- 1 tablespoon tomato paste
- ¾ cups dry white wine
- Kosher salt
- 1 pound torchio pasta
- ¼ cup chiffonade fresh basil
- 2 peaches (ripe but not soft), sliced into ⅓-inch wedges, leaving the skin on
- Dried red chili flakes (optional)
- Freshly grated Manchego cheese, for serving
- PASTA SHAPES: campanelle, penne, fusilli
How to Make Pasta with Sausage, Tomatoes, and Peaches
- Strain the cans of tomatoes in a colander over a bowl. Set aside 1 cup of the juices, and reserve the rest for another use. Gently tear the tomatoes in half and squeeze out the seeds into the colander. Press out any remaining juice, setting aside for later, and chop the tomatoes.
- Heat the olive oil in a large sauté pan over medium heat. Add the onions and gently cook until soft and beginning to caramelize, about 10 minutes. Increase the heat to medium-high and add the broken-up sausage, stirring to break it up further. Cook for about 8 minutes, until lightly browned, then add the garlic and tomato paste, and stir for 1 minute, until caramelized. Add the chopped tomatoes, the reserved cup of tomato juice, and the wine, and bring to a simmer, stirring occasionally. Cook for 10 minutes, uncovered, then cover the pan and cook over low heat for an additional 20 minutes.
- While the sauce is cooking, fill a 6-quart pot with water and bring it to a boil. Add 2 tablespoons of salt, and then add the pasta and stir. Cook until the pasta is slightly firmer than al dente, 1 minute less than it says on the package, and drain.
- Add the pasta to the sauce with the basil and two-thirds of the peaches. Toss well and season with salt and dried chili flakes, if you prefer spicy. Cook for 1 minute longer, then pour into a serving dish.
- Pasta with Sausage, Tomatoes is ready to be served, now Place the remaining peaches on top for garnish before serving, along with grated cheese.
SERVE WITH: grated aged Manchego cheese, dried red chili flakes.
