Berto + Fiorella Recipe

Cook pasta

Bring a large pot of salted water (about 1 tablespoon kosher salt per 4 quarts water) to a rolling boil. Add the spaghetti and cook until just shy of al dente according to package directions (about 8–9 minutes). Reserve 1 1/2 cups of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

In a large wide skillet or sauté pan over medium heat, add 3 tbs extra-virgin olive oil and 1 tbs butter. When butter foams, add the diced onion and cook, stirring occasionally, until translucent and beginning to caramelize, about 6–8 minutes. Add the minced garlic and 1/4 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant.

Brown sausage

Increase heat to medium-high, push the aromatics to the side, add the crumbled Italian sausage to the pan and cook, breaking it into pieces with a spoon, until nicely browned and cooked through, about 4–6 minutes. Drain excess fat if pan seems very greasy, leaving a bit for flavor.

Deglaze & build sauce

Add 2 tbs tomato paste to the pan and cook, stirring, 1–2 minutes to deepen the flavor. Pour in 1/2 cup dry white wine (or omit and use stock) and scrape up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2 minutes. Add the crushed tomatoes and 1/2 cup stock, stir to combine, then reduce heat to medium-low and simmer gently 8–10 minutes to meld flavors.

Finish sauce

Stir in 1/2 cup heavy cream, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Add the roasted red pepper slices and torn prosciutto, simmer 2–3 minutes until prosciutto softens. Taste and adjust seasoning.

Wilt spinach and combine

Add the chopped spinach to the sauce in handfuls, stirring until wilted and incorporated, about 1–2 minutes. If the sauce is too thick, add some reserved pasta water, 2–3 tablespoons at a time, to reach a glossy, clingy consistency that will coat the pasta.

Bring together

Return the drained pasta to the pan with the sauce over low heat. Add 1/2 cup grated Parmesan and toss vigorously with tongs or two forks to combine, adding more reserved pasta water as needed (up to 1 cup) so the sauce emulsifies and clings to the pasta. Stir in lemon zest for brightness. If using ricotta, dot small spoonfuls on top after plating or gently fold through for creaminess.

Taste and adjust final seasoning with extra salt, pepper, or red pepper flakes. Stir in the chiffonade of fresh basil just before serving to preserve aroma.

Divide pasta among 4 warm bowls. Finish each portion with a drizzle of olive oil, a sprinkle of remaining Parmesan, a pinch of red pepper flakes to taste, and microgreens or extra basil. Optionally, shave a little ricotta salata or add a spoonful of fresh ricotta to each plate.