Hopefully you will have just read my newsletter, in which case, this is the sausage recipe I was talking about from Giorgione, 307 Spring Street, New York, NY 10013, tel; 212 352 2269.  And if you haven’t read my July newsletter, sign up now!  This recipe comes from Grant Hailey, an old friend of mine, who co-owns the best Italian restaurant in New York, Giorgione, with partner and creator Giorgio DeLuca of Dean and Deluca fame. 

SUGO DI SALSICCIE ALLA GRANTINO

Serves 4

1-4 bottles of red wine (Chianti Classico or Sangiovese) to drink.

Music to add a little soul

Playlist for this dish was: 

Graduation in Zion: Kiddus 1

Everybody Loves the Sunshine: Roy Ayers

Summer Breeze: the Isley Brothers

Jah Jah Love (In the Morning): Mikey Dread

Mercy Mercy Me (The Ecology): Marvin Gaye

Ain’t Nobody: Rufus and Chaka Khan

Imagine: Tania Maria

Ngiculela Es Una Historia: Stevie Wonder

Ingredients:

2 tbsp of olive oil, 1 medium red onion, chopped; 2 garlic cloves, chopped; 5 sweet Italian sausages, skins removed; 1-2tsp crushed dried chillies; 2 tbsp chopped fresh rosemary; 1×800gmtin of Italian peeled plum tomatoes; sea salt; freshly ground pepper; 3 oz parmesan, freshly grated; touch of double cream or not. 

Pour self a large glass of wine.  Heat oil in a large saucepan, fry sausages over medium heat breaking up into small pieces.  Cook until light brown, and remove.  Add onion, garlic, and dried chillies, frying until golden.  Pour in a large glass of wine.   Add cooked sausage meat and rosemary.  Fry together for a further 5 mins, drain fat.  Add tomatoes, leaving them quite chunky.  Remove from stove.  Add Parmesan and double cream.  Serve with Mezzi rigatoni or over wet polenta.  NB: Quality, quality, quality. Always use the best you can find, it makes a real difference.  (my tip: make sure you buy the right type of sausages).