Primo Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the spaghetti and cook until very al dente (about 2 minutes less than package instructions). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

While pasta cooks, heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy skillet or sauté pan over medium heat. Add the minced garlic and chopped shallot and sauté until softened and translucent, about 2–3 minutes, stirring so they don't brown.

Brown pancetta

Add the diced pancetta (or bacon) to the pan and cook until it renders fat and becomes crisp at the edges, about 4–5 minutes. Use a spoon to distribute browned bits through the pan.

Deglaze & reduce

Pour in the dry white wine to deglaze the pan, scraping up any browned bits. Let the wine simmer until reduced by half, about 2–3 minutes.

Build tomato sauce

Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, vegetable or chicken stock, crushed red pepper flakes, sugar (if using), 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer and cook, partially covered, for 12–15 minutes, stirring occasionally, until slightly thickened.

Finish sauce

Stir in the heavy cream, remaining tablespoon butter, and torn basil leaves. Simmer gently 2–3 minutes more to meld flavors. Taste and adjust seasoning with remaining salt and pepper as needed. If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency.

Cook sausage

While the sauce simmers, heat remaining 1 tablespoon olive oil in a separate skillet over medium-high heat. Add the removed-casing Italian sausage meat, breaking it up with a spoon, and cook until browned and cooked through, about 6–8 minutes. Season lightly with a pinch of salt and pepper. Drain any excess fat if necessary.

Combine pasta and proteins

Add the drained spaghetti and cooked sausage to the tomato-cream sauce pan. Toss thoroughly to coat, adding reserved pasta water 2–4 tablespoons at a time if needed to loosen and create a silky emulsion. Stir in grated Parmesan and lemon zest until incorporated.

Garnish & serve

Plate the pasta topped with an extra sprinkle of Parmesan and chopped fresh parsley. Drizzle with a little extra-virgin olive oil if desired and finish with freshly ground black pepper. Serve immediately.