Cook along with this Top Chef alum and James Beard Award winner Sarah Gruenberg of Monteverde Restaurant and Pastificio in Chicago. Sarah walks you through one of her favorite pasta dishes, with a wink to Chicago.  

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration. 

COOK’S NOTE: Have water boiling when you start cooking.

Makes 4 servings

INGREDIENTS

1/3 cup kosher salt, for pasta water, plus more for seasoning

1 lb Orecchiette pasta, or rigatoni, penne or spaghetti

1 Tablespoon extra virgin olive oil

1 pound bulk mild (or spicy) Italian sausage (or buy links and remove from casing)

1/2 red onion, thinly sliced (about 1 cup)

1/2 cup Castelvetrano olives, sliced or chopped, or another good quality green olive

1/2 cup sliced pepperoncini peppers, sliced plus 2 Tablespoons of the liquid

1 (14 oz.) can Italian cherry tomatoes, such as Mutti (or regular crushed tomatoes with some fresh cherry tomatoes)

1/2 teaspoon red chili flake

12 basil leaves, torn

1 Tablespoon lemon zest

1/2 teaspoon lemon juice

1/4 cup freshly grated Pecorino Romano cheese, plus more for passing at the table

Extra virgin olive oil, to garnish

EQUIPMENT ESSENTIALS:

- Large pot to boil pasta, ideally 7-8- quart size

- Colander or big slotted spider or spoon

- Large/wide skillet, about 12” to 14”

- Tongs

- Plate or bowl to remove sausage

- Small dish to remove excess hot oil

- Ladle or liquid measuring cup to transfer pasta water

For recipe instructions, visit www.CookTracks.com.

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CookTracks is a production of Beyond the Plate. 

Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.