Rambo's Ramblings: Parpadelle Bolognese

One of the most essential things you need to know about Rambo is that she loves Italian food.

I am so excited. I learned this past weekend that my last name indeed has ties to the country of Italy. The original Fugates were apparently French and decided to "flee" to Italy. ("Fugate" means "to flee" in Italian)

Perhaps encouraged by my newly discovered roots, this weekend I had a huge hankering for my original recipe of Parpadelle Bologonese.

Here's what you'll need: (feeds roughly three)
3 sweet italian sausages
1 container crumbled Feta
1 small jar traditional Prego sauce
1/4 cup tomato paste
1 package parpadelle noodles
1 small yellow onion
1/4 cup heavy whipping cream
1 tsp. sugar
3/4 cup red wine
2 tsp. extra virgin olive oil

Directions:

1) To begin, pour your olive oil in a medium saucepan over medium-low heat.
2) Finely dice your onion and add it in with the olive oil.
3) Remove your sausage from the cases, add them in with the onions. Break into chunks with wooden spoon and cook over stovetop until meat is completely cooked.
4) Add whipping cream and stir. Let simmer for about 2 minutes.
5) Add wine and stir. Let simmer for another 2 minutes.
6) Add tomato paste and stir. Let simmer for yet another 2 minutes.
7) Begin to prepare another pot for boiling your noodles. About 6 cups of water over high heat until water reaches a boiling temperature. Then add noodles and allow to boil for 3 minutes maximum. Immediately drain and let cool off in a colander.
8) Add Prego to sauce and stir. Let simmer until noodles are done.
9) Add sugar to sauce and stir.
10) Bon Appetit! Dress your noodles with sauce and feta to your liking.