Tajarin Al Ragu Di Emilia Romagna Recipe
plum tomato, parmigiano, butter, sage, balsamic
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ragu
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for about 2 minutes until fragrant.
- 2
Add Tomatoes
Add the crushed plum tomatoes to the skillet. Stir well and bring to a simmer. Cook for about 20-25 minutes, stirring occasionally.
- 3
Season the Sauce
Season the sauce with salt and black pepper to taste. Drizzle in the balsamic vinegar and cook for an additional 5 minutes.
- 4
Cook the Tajarin
In a large pot of salted boiling water, cook the Tajarin pasta according to package instructions until al dente. Drain and reserve some pasta water.
- 5
Combine Pasta and Sauce
Add the drained pasta to the skillet with the ragu. Toss to combine, adding reserved pasta water if needed to achieve desired consistency.
- 6
Serve
Serve the Tajarin al Ragu hot, topped with grated Parmigiano-Reggiano.
