Orecchiette With Sausage Ragu Recipe
Make Orecchiette With Sausage Ragu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sausage Ragu
Method
Pasta Preparation
- 1
Cook Orecchiette
Bring a large pot of salted water to a boil. Add the orecchiette pasta and cook according to package instructions until al dente, usually about 9-11 minutes. Stir occasionally to prevent sticking.
- 2
Drain Pasta
Once cooked, reserve 1 cup of pasta water and then drain the pasta in a colander. Set aside.
Sausage Ragu Preparation
- 3
Sauté Vegetables
In a large skillet, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- 4
Brown the Sausage
Add the Italian sausage to the skillet, breaking it up with a wooden spoon. Cook for about 8-10 minutes until browned and cooked through.
- 5
Add Wine and Tomatoes
Pour in the red wine and allow it to simmer for about 2-3 minutes to reduce slightly. Then add the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine.
- 6
Simmer the Ragu
Reduce heat to low and let the sauce simmer for about 20 minutes, stirring occasionally. If the sauce becomes too thick, add a bit of reserved pasta water to reach desired consistency.
Combine and Serve
- 7
Combine Pasta and Ragu
Add the drained orecchiette to the skillet with the sausage ragu. Toss gently to combine, adding a bit of reserved pasta water if needed to help coat the pasta.
- 8
Serve
Serve the orecchiette with sausage ragu hot, garnished with grated Parmesan cheese on top.