3/30/2021 Orecchiette with Sardinian Sausage Ragu | Christopher Kimball’s Milk Street JOIN! 12 WEEKS FOR $1 .

ORECCHIETTE WITH SARDINIAN SAUSAGE RAGU

35 MINUTES affron gives this simple Sardinian ragu lots of saucer-shaped that does an excellent job of S character. e spice’s unique, vaguely oral, catching the bits of sausage. Small shells and slightly minerally avor pairs beautifully with work well, too. If you can nd pecorino the sausage, tomatoes and salty pecorino, but since Sardo, a sheep's milk cheese from Sardinia, use it in saffron is a somewhat raried ingredient, we’ve kept it place of pecorino Romano; it has a milder, slightly optional. Even without, the dish is delicious. Our smoky avor and adds complexity to the dish. favorite for this recipe is orecchiette, a coin-sized,

Don't use canned tomato sauce instead of tomato puree. e former contains seasonings such as salt and garlic powder; the latter is made from only tomatoes. Also, don't worry if the sauce is ready ahead of the orecchiette; it won't suffer if it waits a few minutes off heat while the pasta finishes.

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INGREDIENTS ¼ CUP EXTRA-VIRGIN OLIVE OIL 4 MEDIUM GARLIC CLOVES, CHOPPED ½ CUP DRY WHITE WINE ¼ TEASPOON SAFFRON (OPTIONAL) 14½ OUNCE CAN TOMATO PUREE (1½ CUPS) 1 POUND SWEET OR HOT ITALIAN SAUSAGE, CASINGS REMOVED, BROKEN INTO ½-INCH OR SMALLER PIECES

KOSHER SALT

1 POUND ORECCHIETTE PASTA (SEE NOTE) 1 OUNCE PECORINO ROMANO CHEESE, FINELY GRATED (½ CUP), PLUS MORE TO SERVE ½ CUP ROUGHLY CHOPPED BASIL, PLUS MORE TO SERVE

DIRECTIONS

In a 12-inch skillet over medium, combine the oil and garlic. Cook, stirring, until the garlic is golden brown, 4 to 6 minutes. Add the wine and saffron, then cook, stirring occasionally, until reduced by about half, 6 to 8 minutes. Stir in the tomato puree, sausage and 1½ teaspoons salt. Bring to a simmer, cover and reduce to medium-low. Cook, stirring once or twice, until the pieces of sausage are no longer pink at the center, 5 to 7 minutes.

Meanwhile, in a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta and cook, stirring occasionally, until . Reserve about ½ cup of the cooking water, then drain the pasta and return to the pot.

Transfer the sausage mixture to the pot with the pasta, then stir in the cheese and 2 tablespoons of reserved pasta water. If the sauce is too thick, stir in additional pasta water 1 tablespoon at a time until the desired consistency is reached. Taste and season with salt, then stir in the basil. Serve sprinkled with additional basil and cheese.

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