Pasta alla Buttera: Tuscan Cowboy Dish

This recipe for Pasta alla Buttera focuses on the traditional Maremma style, emphasizing the bold, rustic flavors of the Tuscan countryside.

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Step 1

Sauté the Base: Heat a generous swirl of olive oil in a large skillet over medium-low heat. Add the onion and chili. Sauté for 3–4 minutes until the onion is soft and translucent.

Step 2

Brown the Meat: Increase the heat to medium and add the crumbled sausage. Use a wooden spoon to break the meat into small pieces. Add the garlic and cook until the sausage is browned and no longer pink.

Step 3

Deglaze: Pour in the red wine, scraping the bottom of the pan to release any browned bits. Let the wine simmer and reduce by about half (roughly 2–3 minutes).

Step 4

Simmer the Sauce: Stir in the tomato passata and the sliced olives. Season with black pepper and a small pinch of salt (remember the olives and cheese are already salty). Let the sauce simmer gently for about 10–15 minutes to thicken and allow the flavors to meld.

Step 5

Cook the Pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook the pasta until it is al dente. Reserve about a half-cup of the starchy pasta water before draining.

Step 6

Combine: Add the drained pasta directly into the skillet with the sauce. Toss well to coat. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 7

Serve: Turn off the heat and stir in a handful of the grated cheese. Serve immediately, topped with even more cheese and fresh herbs if desired.