This was easy and WONDERFUL! I'm not sure what made it so delicious - I guess it was just the combination of everything together that worked.
Loved it!
Lee
Sardinian Sausage Ragu – (Milk St.)
Ingredients
• 1/4cup extra-virgin olive oil
• 4medium garlic cloves, chopped
• 1/2 cup dry white wine
• 1/4teaspoon saffron (optional)
• 14 1/2 ounce can tomato puree (1 1/2 cups)
• 1pound sweet or hot Italian sausage, casings removed, broken into 1/2-inch or smaller pieces
• Kosher salt (for pasta water)
• 1pound orecchiette pasta (or other pasta)
• 1ounce pecorino Romano cheese, finely grated ( 1/2 cup), plus more to serve
• 1/2 cup roughly chopped basil, plus more to serve
Heat oil and saute garlic for a few minutes. Add wine and saffron and cook down until reduced by half, about 6 minutes. Add tomato puree and sausage pieces, and 1 ½ teas. salt; simmer on low, covered, for about 10 minutes, until sausage is cooked.
Meanwhile, cook pasta (I used small shells). Reserve ½ cup pasta water and drain.
To the sauce, add cheese (I used parm) and chopped basil (I only used 1 T.) Add a tablespoon or two of the reserved pasta water until you get the desired consistency.
The Milk St. recipe said to toss the pasta and sauce together, but I prefer to top the pasta with the sauce.
Loved it!
Lee
Sardinian Sausage Ragu – (Milk St.)
Ingredients
• 1/4cup extra-virgin olive oil
• 4medium garlic cloves, chopped
• 1/2 cup dry white wine
• 1/4teaspoon saffron (optional)
• 14 1/2 ounce can tomato puree (1 1/2 cups)
• 1pound sweet or hot Italian sausage, casings removed, broken into 1/2-inch or smaller pieces
• Kosher salt (for pasta water)
• 1pound orecchiette pasta (or other pasta)
• 1ounce pecorino Romano cheese, finely grated ( 1/2 cup), plus more to serve
• 1/2 cup roughly chopped basil, plus more to serve
Heat oil and saute garlic for a few minutes. Add wine and saffron and cook down until reduced by half, about 6 minutes. Add tomato puree and sausage pieces, and 1 ½ teas. salt; simmer on low, covered, for about 10 minutes, until sausage is cooked.
Meanwhile, cook pasta (I used small shells). Reserve ½ cup pasta water and drain.
To the sauce, add cheese (I used parm) and chopped basil (I only used 1 T.) Add a tablespoon or two of the reserved pasta water until you get the desired consistency.
The Milk St. recipe said to toss the pasta and sauce together, but I prefer to top the pasta with the sauce.
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