1 1/2 lbs tri-colour rotini
1 lb sweet italian turkey sausage
1 small red onion, finely diced
3 garlic cloves, minced
1/4 t red chilli pepper flakes
8 medium tomatoes, diced
1/2 – 3/4 c dry white wine
100 g of capers
2 large stems of basil leaves
1/4 c flat leaf parsley
3-4 oz fresh mozarella
3-4 oz ricotta salata
1/2 c grated parmigiano reggiano
1/2 c pecorino romano
extra virgin olive oil
Slice the sausages into 1″ pieces and sauté in a little olive oil. Once browned, set aside. Add a little more oil to your pan and sauté the onion and garlic, adding in kosher salt to sweat them out so they don’t burn. Add in the chilli flakes. Once the onions are soft, add 1/2 – 3/4 c of a good dry white wine (a Chardonnay is good in this) – the same one you want to drink along side this. Reduce until nearly evaporated and then add in the diced tomatoes and the drained capers. If the capers are salt-packed you’ll need to rinse them quite well. Simmer the sauce on low and meanwhile set the pasta water on to boil.
After simmering for about 10-15 min, chiffonade the basil and add to the sauce. It will be very watery, but once you add it to the pasta will thicken up and the pasta will absorb a lot of the tomato juices. Chop the parsley and reserve to add in with the cheeses. Grate the hard cheeses, crumble the ricotta salata. Drain and dice the mozarella (or buy the tiny balls and just drain them).
Once the pasta is cooked to al dente, drain & dress with olive oil. Add in the sauce, parsley, and cheese and mix well. Add in more olive oil and salt to taste. Serve with the wine.