Country Ragout With Fregola Recipes

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COUNTRY RAGOUT WITH FREGOLA



Country Ragout With Fregola image

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

3 tablespoons olive oil
1 clove garlic, minced
2 anchovies
1/4 teaspoon chili pepper flakes
1 bulb fennel, diced
1 onion, diced
1 cup stewed tomatoes, crushed, with juice
1/2 teaspoon rosemary
2 tablespoons white raisins
2 tablespoons toasted pine nuts
Salt and freshly ground black pepper to taste
1 1/2 cups fregola
1/2 cup grated pecorino
1/2 cup toasted bread crumbs

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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