Chiara Sinatti
December 21, 2016 09:53 AM

Corcos and wife Debi Mazar have partnered with Feeding America for the holidays. “We like to always raise awareness about Feeding America and our local food bank as we believe it is our duty, especially with our children and within our community, to underline what an immense privilege is to be fed a warm meal at the end of the day. New York City is a city of lights, and when the Holidays come around it becomes real hard to notice what lies beneath the sparkles and the festive decorations. Hunger has no calendar, and it our duty to recognize how important a constant effort is, if we want to eradicate the problem.”

Spaghetti al Vino

Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011

½ cup vegetable stock
1 large pinch saffron
2 tbsp. olive oil
1/3 of an onion, sliced very thin, the remaining onion, chopped fine
4 Italian pork sausages, casing removed
½ cup dry white wine
2 rosemary sprigs
1 handful of fresh Sage
Olive oil
Salt and pepper
Freshly grated Parmesan, for dressing
1 lb. spaghetti or cavatappi

1. Add the vegetable stock to a small saucepan and heat over medium heat. Once hot, add the saffron to infuse, and keep warm.

2. Heat the olive oil in a large sauté pan. Cook until soft and then add the sausages, stirring and sautéing while breaking the meat into small pieces with the back of a wooden spoon.

3. When the meat starts browning, add rosemary and sage, and cook on a medium-high flame for about 5 minutes until fragrant. Add the white wine and cook it until you cannot smell the alcohol anymore, but the pan is not dry. Add the saffron infused stock.
Reduce the flame to a low medium, and simmer for 8- 10 minutes; make sure you do not over cook it, as the liquid part of the sauce is what will stick to your pasta and give it the distinctive Saffron flavor. Remove the rosemary sprigs and set aside.

4. In a pot of salted boiling water, cook your pasta of choice for about one minute less than indicated on the box, drain it in a colander and then, on a high flame, saute it in the pan with the sauce for about a minute or so.

5. Serve dressed with some freshly grated Parmesan, sprinkle with some Extra Virgin Olive Oil, and if you’d like to add a fancy touch, place a piece of the Rosemary you set aside, on top or on the side of the plate.

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