Parma Rosa with Sweet Spicy Sausage and Mushrooms by Chef Rachael Afra

Parma Rosa with Sweet Spicy Sausage and Mushrooms

With this recipe, make this with love. All the components work together and you won't help to mind the clanking sounds everyone makes. Mangia! 

Preparation: 20 minutes Cooking: 3 1/2  hours Total Time: 3 hours and 50 minutes 

Yield: ~5-6 servings

Ingredients:

• 2 cans San Marzano crushed tomatoes, + 2 cans water
• 8 oz. brown mushrooms, sliced
• 1 orange pepper, medium diced
• 1 lb. ground pork
• 1/2 medium yellow onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup mirin or cognac
• 1 cup cream
• 1 cup parmesan cheese, grated
• 1 T. honey
• 1 T. light brown sugar
• 1T. bacon fat
• 1T. fennel seed, dried
• 2T. oregano, dried
• 1T. marjoram, dried
• 2T. basil, dried
• 1T. dried chili flakes
• 1 bay leaf
• 1T. olive oil
• Salt and black pepper to taste

Preparation:

1. In a 5 qt. pot add, olive oil, garlic, and onion till they get translucent, then add the pork, fennel seeds, and chili flakes. 2. Let the pork brown till the liquid is almost gone, add bacon fat, till the fat is soaked into the meat. 3. After the bacon fat has cooked into the meat, add the honey, brown sugar, and mirin. 4. Once the honey and brown sugar have been absorbed into the meat, add mushrooms and peppers, and cook them down till they get soft. 5. Add the tomatoes, and clean the cans with water. 6. Add the oregano, basil, marjoram, and bay leaf. 7. Let the sauce cook down on low heat for 3 hours, stirring it occasionally. 8. Add cream and parmesan cheese, and stir it down on low-medium heat, till the color turns pink. 9. Place it on your favorite pasta or gnocchi. 10. Parmesan cheese on the top, Mangia! 

Chef's Note:

You don't have to add pork or meat, or if you don't like spicy adding the chili flakes are optional. I enjoy this sauce with the two ingredients included and it has been a bestseller.  Add some raw basil leaves last touch to bring it together. You want your sauce to reduce and reduce to cook off any raw tomatoes and excess water, if you like thick sauce keep reducing it on very low heat. Stir occasionally to not burn the sauce. Add more cream or cheese if you like a light pink color. The next day the sauce tastes even better as the ingredients marry. Enjoy!