Donatella Arpaia’s “Lello’s Sausage Genovese”

October 12th 2017




3-4 medium size onions
2 large cloves of garlic
1 ½ LB of sweet Italian sausage (casing removed)
Nice glass of dry Italian white wine (like Pinto Grigio)
Half bag of petit frozen peas (thawed)
1 cup of chicken broth
Box of rigatoni
I cup cherry tomatoes
¼ cup of heavy cream
2 large sprigs rosemary
½ cup freshly grated parmesan cheese, and extra for garnish
3 tbsp. of Evoo
salt and pepper


With an electric chopper finely chop onions and garlic and 2 sprigs of rosemary.
In a deep heavy bottomed pot add 2-3 tsp. of Evoo on medium heat,
Add onion mixture with a little salt and pepper, stir on medium heat until onion begin to sweat paying extra attention that onion doesn’t acquire any color. (several minutes)
Add sausage and with wooden spoon press on all the sausage until it just changes color and becomes white.
Add glass of white wine and slightly raise heat. When it evaporates add a cup of chicken broth, and a bay leaf. In the meantime, place tomatoes in chopper and puree until smooth. When all broth has evaporated add in tomato sauce and peas and lightly stir until mixture becomes a light pink. Right before pasta is ready place in cream and stir until incorporated.

Cook pasta according to instructions-
When ready using a scoop colander, add pasta directly into Genovese sauce and raise the heat stir together and add freshly grated parmesan cheese and stir.

Plate individually and top with freshly grated salt and pepper and a final garnish of parmesan

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