The starting point: cardone from the market.

Cut off the bottom of the cardone.

Using a vegetable peeler (or knife if you are my mother-in-law), remove the leafy edges of the cardone.

Remove any stringy parts of each rib.

Cut the ribs into pieces approximately 4 inch long. Wash well.

Bring 3 quarts of water to a boil. Add 3 tablespoons of salt and a pinch of baking soda. Add the cardone and boil until you can pierce it relatively easily with the point of a sharp knife. Do not overcook the cardone as it will be cooked further with the sausage.

Remove the cardone from the water. Stop cooking by putting the cardone in a bowl of ice water. When cold, cut into pieces approximately 1 ½ inches long and reserve.

If the sausage is not in links, cut into pieces approximately 4-5 inches in length. Using the tines of a fork, pierce the skin of each piece of sausage in several places.

Heat the olive oil in a large, heavy-bottomed sauté pan or a wide, shallow casserole. Add the sausage and brown well on all sides.

Remove the sausage from the pan.

Add the onions, garlic, parsley, and rosemary to the sausage drippings in the pan. Sauté until the onions are soft and golden.

Add the wine, if using. Allow wine to mostly cook away then add tomato puree and water.

Return the sausage to the pot with the sauce. Season with salt and freshly ground pepper. Simmer, partially covered, for about an hour.

Add the cardone. Taste for seasoning. Simmer, partially covered, until the cardone is tender, approximately 30-45 minutes.

Pour into a serving dish and bring to the table.