| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 to 5 spicy Italian pork sausages (about 1 pound total)
- 1 cup dry white wine
- 2 tablespoons canola oil
- 4 bone-in pork chops (about 2 1/2 pounds total)
- Kosher salt
- 2 medium yellow onions, halved and thinly sliced
- 4 large cloves garlic, thinly sliced
- One 28-ounce can plus one 15-ounce can whole, peeled tomatoes
- 1 pint cherry tomatoes, stemmed
- 1/2 cup finely grated Parmesan
- 1 tablespoon red wine vinegar
- 1/2 cup fresh basil leaves
- 1 pound bucatini pasta
Instructions
- Cook the sausages: Heat a large cast-iron or stainless steel skillet over high heat. When the skillet is hot, use a pair of metal tongs to arrange the sausages in a single layer. (There is no need for oil as the sausages will soon start to render their grease.) Turn the heat to medium and brown the sausages on all sides, taking care that they are cooked through, 8 to 10 minutes total. Remove the sausages to a medium bowl. Pour off the grease and add the wine, simmering over medium heat to reduce to about 1/4 cup liquid, 2 to 3 minutes. Pour the reduced wine over the sausages and wipe the skillet clean.
- Cook the pork chops: Add the canola oil to the same skillet. Sprinkle the pork chops on all sides with salt. When the oil begins to smoke lightly, add the pork chops in a single layer and brown on all sides over medium heat, 5 to 8 minutes total. Remove the pork chops to the bowl with the sausages. Leave the grease in the skillet.
- Make the sauce: Stir the onions and garlic into the same skillet and cook over medium-low heat until translucent, 8 to 10 minutes. Sprinkle with salt. Stir in the canned and cherry tomatoes with 1/2 cup water and simmer gently until the sauce is somewhat thick and tasty, 20 to 25 minutes. Stir the sausages and pork (and any meat juices) back into the sauce and bring to a simmer over medium heat. Simmer 2 to 3 minutes. Turn off the heat, then stir in the cheese, red wine vinegar and basil leaves. Taste for seasoning.
- Cook the pasta: Bring 6 quarts of water to a rolling boil in a large pot. Add a generous handful of salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and stir with a large slotted spoon to ensure the pasta does not stick as it cooks. Cook until still quite firm, 8 to 10 minutes. Drain.
- Finish the dish: Spoon the meat over the pasta in individual bowls or serve in a large bowl, family style. You can also just leave the pot of meat and sauce and the pasta separate and let people serve themselves.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 559 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 54 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 36 g |
| Cholesterol | 85 mg |
| Sodium | 1028 mg |
Reviews
OMGosh!! I have not made this forever. My Italian immigrant parents would make this often with some difference. Different regions in Italy, like other countries, prepare the same dish different ways. When I make it I do add mushrooms because I love them. We served it either with pasta or polenta. Thanks, Alex, for a great nostalgic memory!!
This was amazing! I’m a total carnivore so having pork chops is nice, but then throw in some sausage links and I’m in heaven. The sauce was also out of this world and plenty for both the meat and pasta. One of my new favorites and can’t wait to make again!
Delicious! Make as written and it will come out perfect! Flavors were amazing
This was delicious! Just tweaked the recipe a bit, used uncased Italian sausage and baked the pork chops.
Amazing recipe!!! The only thing I did differently was season the pork chops the night before with salt, pepper, and some Italian seasoning.
I was so disappointed. I love ICAG & watch everything she does on TV. I followed the recipe exactly. Underwhelming.
This recipe is awesome, my husband loves it. I have substituted chicken thighs and breast and all are wonderful
Absolutely delicious. Easy to make.
A complete winner! Used pork cutlets along with pork sausage. Sauce was amazing. Won’t make another homemade sauce again. Thanks Alex!
Fantastic! I made this with spicy chicken sausage and chicken thighs (my husband doesn’t eat red meat) and it was a big hit.