UnPENNEd Pigs
A simple Italian dish showcasing masterful charcuterie. Perfect for lifting spirits on rainy August afternoons.
Tyler says the history of charcuterie really drew him to the craft. He explains that our primal ancestors (I like to think they were named something like Grog or Zorg) started brining, curing, smoking, and simply experimenting with meat so that it could last them through the winter. As I drove to the North Tisbury Farm and Market, then Vintage MV Wine & Spirits to pick up my ingredients/beverages for this dinner, I realized the ease with which I could gather my meal. I did not have to hunt, slaughter, outrun predators (besides an aggressive tailgater on Barnes), or even really stress about where my meal was coming from. I’m grateful for that fact* and also amazed at how, after trading in spears and pelts for Grubhub and Princess Polly, people still succumb easily to their carnivorous cravings. Pretty sure Bourdain said, during many episodes of Parts Unknown, “meat is good.” This recipe is comfort Italian food elevated by the impeccable craft of The Swimming Pig, and inspired by a rainy August day. I hope you enjoy it as much as we did!
Tomato, Swimming Pig Sweet Italian Sausage, and Pecorino Pasta
Ingredients
8oz uncooked penne
The Swimming pig Sweet Italian Sausage
Olive oil
2 cloves minced garlic
1 cup onion, diced
1 1/2lb plum tomato, chopped
1/2 cup grated pecorino Romano cheese
Pinch salt (we used MV Sea Salt’s “Naughty” charcoal blend)
Pinch black pepper
1/2 cup torn basil leaves
Directions
Cook penne for 10 minutes in unsalted water. Drain and set aside.
Heat large skillet with oil over medium-high heat. Remove casings from sausage and add to pan with onion. Cook for 4-5 minutes, stirring to crumble the sausage.
Add garlic, cook 2 minutes, followed by tomatoes and cook for an additional 2 minutes.
Remove pan from heat, add pasta, most of the cheese, and basil, stirring to incorporate.
Serving with sprinkling of cheese and basil.
Pairs well with: 2019 Langhe Rosso, G.D. Vajra. Pairing courtesy of Vintage MV Wine and Spirits.