Spaghetti with Fresh Soppressata recipes

Ingredients

• 4 garlic cloves
• 1 1/3 cups dry white wine
• 1 pound sweet Italian sausage, casings removed
• 1 teaspoon ground fennel
• 1/2 teaspoon coarsely ground black pepper
• 1/2 teaspoon crushed red pepper
• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery rib, finely chopped
• One 28-ounce can plus one 14-ounce can whole peeled tomatoes, crushed, with their liquid
• salt
• 1 pound spaghetti
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup chopped basil
• 1/4 cup chopped flat-leaf parsley

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