Country Ragout With Fregola Recipes
COUNTRY RAGOUT WITH FREGOLA
Provided by Molly O'Neill
Categories main course, side dish
Time 10m
Yield 4 servings as a first course, 2 as a main course
Number Of Ingredients 14
Steps:
- In a large skillet over medium heat, heat the oil and warm the garlic and anchovies. Add pepper flakes, fennel and onions. Cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the tomatoes and their juice, the rosemary, raisins and pine nuts, and stir. Taste, and adjust seasoning with salt and black pepper. Set aside.
- Bring 3 cups of well-salted water to a simmer. Add the fregola; stir and simmer until the pasta is tender (20 to 40 minutes, depending on its size). Add water if necessary, a quarter cup at a time.
- When pasta is tender, drain it. Return sauce to high heat, and when it is bubbling, add the cooked fregola and stir to combine. Place servings on plates, and sprinkle with grated pecorino and toasted bread crumbs.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 13 grams, Carbohydrate 75 grams, Fat 19 grams, Fiber 8 grams, Protein 18 grams, SaturatedFat 5 grams, Sodium 622 milligrams, Sugar 9 grams
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