Andrew Carmellini's Strozzapreti with Sausage, Grapes, and Red Wine

Ingredients

• 1 cup wine dry red
• 1 tablespoon flat parsley chopped
• 0.5 teaspoon pepper black
• 1.5 lbs ground sausage italian ( 4 links)
• 3 tablespoons olive oil 
• 1 cup onion chopped
• 1 lb soup noodles 
• 1 ounce pecorino cheese grated plus more for serving
• 1 cup grapes red seedless
• 2 tablespoons red wine vinegar 
• 10  sage roughly chopped
• 0.3 cup sugar 
• 2 tablespoons butter unsalted

Equipment

• pot

Directions

1. Cut the grapes in half lengthwise.
2. Combine the grapes, wine, sugar, and vinegar and put in a covered container in the fridge overnight (at least 8 hours).
3. In a medium saucepot, bring the grape mixture to a boil over high heat. Cook at a boil until the liquid has reduced by half, about 10 minutes, then remove from heat.
4. Cut the sausage casings open and remove the meat. Discard casings. Put a large pot of water on to boil for the pasta.
5. Heat olive oil in a large pot over medium heat until shimmering.
6. Add the meat and brown, stirring and breaking up the meat as you go, about 5 minutes.
7. When the meat has begun to brown, add the onion and continue cooking, stirring well, until sausage is well browned and onions have softened, 5 to 7 minutes.
8. Add the sage leaves and stir to combine.
9. Add the grape mixture and stir well.
10. When the water comes to a boil, cook the pasta until just al dente (subtract one minute from the directions on the package).
11. Drain but do not rinse, reserving a few tablespoons of pasta water.
12. Add the pasta to the sausage mixture and stir for 1 minute, adding a tablespoon of pasta water at a time to just moisten. Turn the heat off, add butter, cheese, and black pepper, stirring well.
13. Add the parsley and serve immediately, topped with additional cheese.