Strozzapreti With Sausage, Grapes and Red Wine

1 cup seedless red grapes (not Thompson), halved lengthwise

1 cup dry red wine

¼

cup sugar

2 tablespoons red wine vinegar

1 pound dried strozzapreti pasta (or other small, thin pasta)

3 tablespoons olive oil

1½

pounds Italian sausage (about 4 links, 2 spicy and 2 sweet), casings removed and meat roughly chopped

1 medium yellow onion, chopped (about 1 cup)

10 fresh sage leaves, roughly chopped

2 tablespoons butter

½

cup grated pecorino cheese, plus extra for sprinkling

½

teaspoon coarsely ground black pepper

1 tablespoon chopped Italian parsley

In an medium bowl, combine the grapes, wine, sugar and vinegar. Cover tightly with plastic wrap, then refrigerate for at least 8 hours or overnight.

When ready to cook, bring a large saucepan of salted water to a boil.

While the water heats, transfer the grape mixture to a medium saucepan over high heat. Bring to a boil and cook until the liquid has reduced by half, about 10 minutes.

When the water has boiled, add the pasta and cook until just al dente (about 1 minute less than the suggested cooking time on the pasta packaging).

While the pasta cooks, in a large saucepan over medium, heat the olive oil. Add the meat and saute until it just starts to brown, about 3 to 4 minutes, stirring and breaking up the meat as you go.

Add the onion and continue cooking, stirring well, until the sausage and onion have cooked through, about 5-7 minutes. Add the sage and stir to combine.

Add the grape mixture and stir well.

When the pasta is cooked, drain it, but do not rinse it. Add the pasta to the pot with the grape and sausage mixture. Place over medium heat for about 1½ minutes to allow the flavors to blend and the pasta to cook a bit more.

Remove the pan from the heat and add the butter, cheese, black pepper and parsley. Sprinkle with more cheese and serve immediately.

Serves four to six.

"Urban Italian" by Andrew Carmellini (2008 Bloomsbury USA)