Corte, Italy Delle Recipe

Bring a large pot of water to a vigorous boil. Add the coarse salt (about 1 tablespoon). Add the bucatini or spaghetti and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

In a large, heavy skillet or wide sauté pan over medium heat, warm the olive oil and butter together until butter foams. Add the finely diced onion and cook, stirring occasionally, until translucent and lightly golden, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Brown the sausage

Increase heat to medium-high, add the crumbled Italian sausage to the pan, breaking it into pieces with a spoon. Cook until the sausage is nicely browned and cooked through, about 6–8 minutes. Spoon off any excess fat if the pan becomes too oily, leaving a glossy coating on the pan.

Deglaze and build sauce

Stir in the tomato paste and cook 1 minute to concentrate flavor. Pour in the dry white wine to deglaze, scraping up browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3–4 minutes. Add the diced tomatoes (or drained canned tomatoes) and the chicken or vegetable stock and stir to combine.

Season and simmer

Add the chopped rosemary, thyme leaves, red pepper flakes, salt, and black pepper. Bring the mixture to a gentle simmer, reduce heat to medium-low, and cook until the tomatoes break down and the sauce thickens slightly, about 12–15 minutes. Taste and adjust seasoning as needed.

Finish with cream and cheese

Stir in the heavy cream and bring to a gentle simmer for 2–3 minutes to meld flavors. Remove the pan from heat and stir in the grated Pecorino Romano or Parmesan until melted and the sauce is silky. If the sauce seems too thick, add reserved pasta cooking water, 2–3 tablespoons at a time, to reach a glossy, clingy sauce consistency.

Add the drained pasta directly to the sauce pan (or transfer the sauce to the pot if your pan is too small). Toss vigorously for 1–2 minutes so the pasta absorbs the sauce and the sauce clings to the strands. If needed, add small amounts of the reserved pasta water to loosen the sauce and help it emulsify (up to 1/2 cup).

Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired. Stir in the chopped parsley and lemon zest (if using) to brighten the dish.

Serve immediately, portioned into 4 plates, and finish each serving with a generous sprinkle of extra grated cheese and a final drizzle of extra-virgin olive oil if desired.