Pasta sauce with Italian sausage (Ragú di sausage)
My first post of 2019 had to be a pasta dish: I love pasta!
After a break...a long break and a nice trip, it's nice to cook and write on the blog again.
I have chosen to create Ragú di sausage (sausage sauce) a pasta sauce for all pasta lovers.
It takes some time to prepare this sauce, but you will be rewarded with a delicious dish that is sure to please everyone.
For this sauce, I recommend "Gnocchetti sardi", a conch-shaped pasta. Due to the shape of the pasta, the sauce collects in its interior and it is incredibly good.
Other types of pasta that also go well with this sauce are tagliatelle, pappardelle, sedani, fusilli and conchiglioni.
Diff. 2
Preparation: 15'-20'
Cooking time: 2 hours
Wine: Sangiovese
Ingredients for 4-5 people:
- 400 g pasta Gnocchetti rigati
- NUMBER OF Salsiccia
- 1 carrot
- 1 stalk celeriac
- 1 small onion
- 1-2 cloves of garlic
- 1 tbsp tomato paste
- 400 g chopped tomatoes
- 1 sprig rosemary
- 2 bay leaf
- 1 dl red wine
- 3 tbsp extra virgin olive oil
- salt, freshly ground black pepper
- 1 pinch of sugar
For serving:
- 4 tablespoons grated Parmigiano Reggiano or Grana Padano cheese
This is what you do:
Remove the skin from the salsiccia and crumble it into even small pieces.
Peel the onion and carrot, clean the celeriac and finely chop them.
Peel the garlic.
Put olive oil in a pan, add the vegetables, garlic cloves, rosemary and bay leaves and fry them on a medium heat until the vegetables are soft.
Add the salsiccia after a few minutes and let it all simmer a bit.
Stir occasionally.
Add the wine and stir until the liquid has evaporated and add the tomato puree and the chopped tomatoes.
Stir, add salt, sugar and simmer for 2 hours to get the most flavor.
Season to taste with salt, pepper and possibly a little sugar. Remove the garlic pods.
Boil 4 liters of water with 40 g of salt in a large pot.
Add the pasta and cook uncovered "al dente" according to the instructions on the package. (There should be some chewing resistance in the paste) Keep approx. 1 dl of the pasta water
Drain the pasta and mix it with the sauce in the frying pan. If necessary, add a little of the pasta water if a lot of liquid has evaporated along the way.
Serve immediately with the cheese.
Hi, I plan to make this one day, but I can't read in the instructions when the chopped tomatoes should be added. Should they be added when the tomato paste is added?
Hello. Thanks. The chopped tomatoes are added at the same time as the tomato puree. I have corrected it. 😊
Great 🙂 Then I'll probably make this one
🙌🏻