Palermo Recipe

Sweat aromatics

Heat olive oil and butter in a large wide skillet or saucepan over medium heat until butter melts. Add the diced onion and a pinch of salt; cook, stirring occasionally, until translucent and soft, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Brown the sausage

Push the aromatics to the side and add the Italian sausage (removed from casings) to the pan. Break it up with a spoon and brown over medium-high heat until no longer pink and lightly caramelized in places, about 6–8 minutes. Season with half the black pepper and a pinch of salt while cooking.

Deglaze and combine

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Pour in the chicken or vegetable stock and scrape any browned bits from the bottom of the pan. Add the crushed tomatoes, dried oregano, dried basil, red pepper flakes, remaining salt and pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low and simmer uncovered for 12–15 minutes to concentrate flavors.

Finish with cream

Lower heat to very low. Stir in the heavy cream in a steady stream while stirring to create a smooth pink-tinted tomato cream. Simmer gently 3–4 minutes more; adjust seasoning to taste. If sauce is too thick, add up to 1/4 cup stock or pasta cooking water later to loosen.

While the sauce simmers, heat a small nonstick skillet over medium and lightly warm the sliced black olives and capers for 1–2 minutes just to take the chill off; this deepens their flavor. Add the warmed olives and capers to the sauce, stirring to incorporate. Simmer together 2–3 minutes to let flavors meld. Taste and correct seasoning (salt, pepper, red pepper flakes) as needed.

Stir in half of the grated cheese and half of the torn basil into the sauce, saving the rest for finishing. This adds body and fresh herb aroma. Keep sauce on the lowest heat while you cook the pasta.

Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.

Add the drained pasta to the sauce pan and toss over low heat to combine. Add reserved pasta water a few tablespoons at a time if needed to loosen the sauce and help it cling to the pasta. Cook together 1–2 minutes so pasta absorbs some sauce.

Turn off heat. Stir in remaining grated cheese and torn basil. Taste and adjust seasoning. Serve immediately, garnishing with additional basil and a sprinkle of cheese if desired.