Sep 02 2026
Restaurants›Maso Pizza Bar Restaurant›Palermo & More Recipe

Palermo & More Recipe

Inspired by Maso Pizza Bar Restaurant
Time45m
Serves4

Tomato cream sauce with black olives & Italian sausage

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Ingredients

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Sausage & Aromatics

Tomato Cream Sauce

Olives & Flavorings

Finishing & Pasta

Method

Sausage & Aromatics

  1. 1

    Brown sausage

    Heat a large deep skillet or sauté pan over medium-high heat. Add 1 tablespoon olive oil. When hot, add the removed-sausage meat and break into pieces with a wooden spoon. Cook until well browned and cooked through, about 6–8 minutes. Transfer browned sausage to a plate and set aside, leaving rendered fat in the pan.

  2. 2

    Sweat onion & garlic

    Reduce heat to medium. If the pan seems dry, add up to 1 teaspoon additional olive oil. Add the diced onion and a pinch of salt; cook until translucent, about 5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30–45 seconds – do not let it brown.

Tomato Cream Sauce

  1. 3

    Deglaze & build sauce

    Pour in 1 cup white wine (or chicken broth) to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by about half, 2–3 minutes. Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor.

  2. 4

    Add tomatoes & stock

    Add the crushed tomatoes and 1 cup chicken or vegetable stock. Stir to combine, then bring to a low simmer. Add 1 teaspoon sugar if your tomatoes taste very acidic. Stir in dried oregano and red pepper flakes (if using). Reduce heat to low and simmer gently, uncovered, for 12–15 minutes to meld flavors.

  3. 5

    Finish with cream

    Stir in the heavy cream and return the browned sausage (and any accumulated juices) to the sauce. Simmer on low for another 3–5 minutes until the sauce is creamy and slightly thickened. Taste and adjust seasoning with salt and pepper.

Olives & Flavorings

  1. 6

    Add olives & capers

    Stir the sliced black olives and rinsed capers into the sauce. Simmer 2–3 minutes to warm through and allow the briny flavors to integrate. Taste and adjust for salt — olives and capers are salty, so you may need less added salt.

Finishing & Pasta

  1. 7

    Cook pasta

    While the sauce simmers, bring a large pot of well-salted water to a rolling boil. Cook 12 oz dry pasta according to package directions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.

  2. 8

    Combine pasta and sauce

    Add drained pasta to the sauce and toss over low heat to coat evenly. If the sauce seems too thick, add reserved pasta water, a few tablespoons at a time, until it reaches desired consistency. Stir in torn basil leaves and 1 teaspoon finishing olive oil.

  3. 9

    Serve

    Divide pasta among bowls, sprinkle with grated Pecorino Romano or Parmesan, and garnish with additional torn basil if desired. Serve immediately.

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