Orecchiette In A Lamb Sausage Ragu Recipe

Bring water to a rolling boil

Fill a large pot with 4–5 quarts (about 4–5 L) of water. Bring to a vigorous boil over high heat. Add 1 tablespoon salt when the water begins to boil.

Cook orecchiette

Add 1 lb orecchiette to the boiling water and stir to prevent sticking. Cook until al dente according to package instructions (typically 9–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside. Do not rinse.

Prepare sausage and aromatics

Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large sauté pan or shallow Dutch oven over medium heat until the butter melts and foam subsides. Add lamb sausage (casings removed) and break up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove most of the rendered fat with a spoon, leaving approximately 1 tablespoon in the pan.

Sweat the soffritto

Add the finely diced onion, carrot, and celery to the pan. Season lightly with a pinch of salt. Cook over medium-low heat, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the ragu base

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize and deepen the flavor. Pour in 1/2 cup dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine reduce by about half, 2–3 minutes.

Simmer the sauce

Add the 14 oz crushed tomatoes, 1 cup chicken or vegetable stock, 1 tsp chopped rosemary, 1 tsp thyme leaves, 1 bay leaf, 1/4 tsp red pepper flakes, 1/2 tsp sugar (optional), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine, bring to a gentle simmer, then reduce heat to low. Partially cover and simmer gently for 20–30 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust seasoning.

Finish the ragu

If a silkier, slightly creamy texture is desired, stir in 2 tablespoons heavy cream and warm through for 1–2 minutes. Remove and discard the bay leaf. If the ragu is too thick, add up to 1/4 cup reserved pasta water or stock to loosen. If too thin, simmer uncovered a few more minutes.

Combine pasta and ragu

Return the drained orecchiette to the pot or transfer to the skillet with the ragu over low heat. Add about 1/3 to 1/2 cup reserved pasta water and 1 tablespoon extra-virgin olive oil. Toss gently for 1–2 minutes so pasta absorbs the sauce and becomes glossy. Add more reserved pasta water, a tablespoon at a time, to achieve desired sauciness.

Adjust seasoning and cheese

Stir in half of the grated pecorino romano (about 1/4 cup) and taste. Adjust salt and pepper if needed. Finish with the remaining pecorino when plating.

Plate and garnish

Serve portions of orecchiette with lamb sausage ragu. Sprinkle remaining pecorino romano, chopped flat-leaf parsley, and a light dusting of lemon zest, if using. Grind a little extra black pepper over the top and drizzle a touch more olive oil if desired.