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Zuppa Di Salsiccia Alla Siciliana
The flavor of this simple, Sicilian-style soup is rich and complex and the aroma is simply heavenly. I've enjoyed numerous versions of it in local trattorie throughout Sicily. When you buy the sausage, besure to ask if it contains fennel seeds. If it doesn't, you'll want to add about 1/8 teaspoon of seeds to the sausage meat as you brown it. The sweet, licorice-like fennel seeds will release the most flavor if they are lightly crushed with a mortar and pestle before they are used.
Cuisine: Main Ingredient: Pork
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1.Heat the oil in a large soup pot over medium heat. Add the sausage, onion, and fennel seeds if using. Saute until the sausage is browned, about 10 minutes. Use a wooden spoon to break up the sausage as it browns. Spoon out any excess fat, then add the carrots and celery and saute, stirring often, until the vegetables take on a little color, about 5 minutes
2.Add the tomatoes, parsley, basil, and the broth. Bring to a boil over medium heat, then reduce the heat to a very slow but steady simmer. Cover and cook for 10 minutes. Taste the tomatoes; if they are too tart, add the sugar. Continue cooking until the vegetables are tender, another 10 minutes
3. Add the pasta, salt, anf pepper, and cook, covered, until the pasta is al dente (tender but still firm to the bite), about 10 minutes
4.Serve in warmed bowls, accompanied by the grated cheese.
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