Rustic penne with a wine mystery solved
Alcoholic beverages
This recipe -- penne with sausage -- is taken from an Italian cookbook that left out a crucial step. It called for white wine but didn't say when to put it in. I experimented, then consulted Amanda of Food52, who confirmed when it should be added and even gave it a name, "the bolognese technique." It is quick and hearty. You can use any sausage, though I like boar meat (like from D'Artagnan) because it is less fatty and distinguishes the dish from San Gennaro fare, good as that is. Note: no garlic.
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