RACH'S PASTA WITH SAUSAGE RAGU IS FAST, EASY + DELICIOUS
Using both sweet and hot sausage means extra flavor in this simple, classic pasta sauce that comes together quickly.
Provided by Rachael Ray
Number Of Ingredients 25
Steps:
- Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper
- Sweat the vegetables to soften 5-7 minutes
- Split the sausages from their casings and remove the meat
- Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble
- Add the sage and tomato paste, stir until fragrant, about 1 minute
- Add wine and let it absorb, add stock and tomatoes and lower heat to simmer
- Bring a large pot of water to boil for pasta
- Salt water and cook the pasta 1 minute less than package directions
- Reserve about ¾ cup starchy cooking water and drain pasta
- Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation
RACHAEL'S PASTA WITH SAUSAGE RAGU
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.Using both sweet and hot sausage means extra flavor in this simple, classic pasta sauce that comes together quickly.
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Heat a large Dutch oven over medium-high heat with olive oil, 2 turns of the pan, add carrot, onion, celery, garlic, salt and pepper. Sweat the vegetables to soften 5-7 minutes. Split the sausages from their casings and remove the meat. Add the sausage and pork to the pot and break up with a wooden spoon or fork to lightly brown and crumble. Add the sage and tomato paste, stir until fragrant, about 1 minute. Add wine and let it absorb, add stock and tomatoes and lower heat to simmer.Bring a large pot of water to boil for pasta.Salt water and cook the pasta 1 minute less than package directions. Reserve about ¾ cup starchy cooking water and drain pasta. Toss pasta with sauce and cooking water to combine, add grated cheese or ricotta if you prefer a very creamy presentation.
PAPPARDELLE WITH SAUSAGE RAGU
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat a large straight-sided skillet over medium-high heat. Add the oil and sausage and cook, stirring often and breaking apart the sausage with the back of a wooden spoon, until beginning to brown, about 7 minutes. Add the onion, carrot and 1/2 teaspoon salt. Cook, stirring often, until fragrant and the vegetables are almost cooked through, about 4 minutes. Deglaze with the wine, scraping up the brown bits from the bottom of the skillet. Reduce the heat to medium and simmer until reduced by half, about 3 minutes. Stir in the tomato puree and cheese rind. Reduce the heat and simmer gently for 15 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Season the water generously with salt. Add the Pappardelle and cook until the pasta is floating and barely al dente, 2 to 3 minutes. Reserve 1 cup pasta water, then drain well.
- Remove and discard the Parmesan rind from the sauce. Add the pasta to the sauce and sprinkle the bare pasta with the Parmesan cheese and basil. Add 1/2 cup pasta water and toss well to coat, adding more pasta water as needed to maintain a light sauce. Serve with more Parmesan cheese on top if desired.
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer's directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
SAUSAGE RAGù
Meat sauce is one of the recipes many American home cooks start with. It seems so easy; brown some hamburger, pour in a jar of marinara, and presto! Meat sauce. Not so fast, friends. Made that way, your sauce may be thin-tasting, sour, sweet, or - worst of all - dry and chewy. Meat sauce with deep flavor and succulent texture isn't harder to make; it just needs more time and a low flame. This recipe from the New York chef Sara Jenkins, who grew up in Tuscany and has cooked all over Italy, shows how it's done. Caramelization is involved; dried pasta and canned tomatoes are best practice; and pork, not beef, is the meat of choice. If your sausage meat seems timidly flavored, feel free to add chopped garlic, chile flakes, fennel seed and/or dried herbs like oregano and sage to the meat as it browns.
Provided by Julia Moskin
Categories dinner, pastas, sauces and gravies, main course
Time 2h
Yield About 3 cups
Number Of Ingredients 14
Steps:
- With the tip of a small, sharp knife, slit open the sausage casings. Crumble the meat into a wide, heavy skillet or Dutch oven and set over medium-low heat. If the meat is not rendering enough fat to coat the bottom of the pan as it begins to cook, add olive oil one tablespoon at a time until the meat is frying gently, not steaming. Sauté, breaking up any large chunks, until all the meat has turned opaque (do not let it brown), about 5 minutes.
- Add onion, carrot, celery and parsley and stir. Drizzle in more oil if the pan seems dry. Cook over very low heat, stirring often, until the vegetables have melted in the fat and are beginning to caramelize, and the meat is toasty brown. This may take as long as 40 minutes, but be patient: It is essential to the final flavors.
- Add tomatoes and their juice, breaking up the tomatoes with your hands or with the side of a spoon. Bring to a simmer, then add thyme and rosemary and let simmer, uncovered, until thickened and pan is almost dry, 20 to 25 minutes.
- Mix tomato paste with 1 cup hot water. Add to pan, reduce heat to very low, and continue cooking until the ragù is velvety and dark red, and the top glistens with oil, about 10 minutes more. Remove herb sprigs. Sprinkle black pepper over, stir and taste.
- Meanwhile, bring a large pot of salted water to a boil. Boil pasta until just tender. Scoop out 2 cups cooking water, drain pasta and return to pot over low heat. Quickly add a ladleful of ragù, a splash of cooking water, stir well and let cook 1 minute. Taste for doneness. Repeat, adding more cooking water or ragù, or both, until pasta is cooked through and seasoned to your liking.
- Pour hot pasta water into a large serving bowl to heat it. Pour out the water and pour in the pasta. Top with remaining ragù, sprinkle with parsley and serve immediately. Pass grated cheese at the table, if desired.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 32 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 321 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH FAST SAUSAGE RAGU
True ragu is a magnificent pasta sauce, a slow-simmered blend of meat, tomatoes, and milk. The real thing takes hours, for the meat must become tender and contribute its silkiness to the sauce, the tomatoes must dissolve, and the milk must pull the whole thing together. But a reasonable approximation of ragu can be produced using ground beef or pork or, even better, prepared Italian sausage.
Yield makes 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put the oil in a 10-inch skillet and turn the heat to medium; a minute later, add the onion. Cook, stirring occasionally, until it softens, about 5 minutes. Add the sausage in bits and turn the heat to medium-high; cook, stirring occasionally, until the sausage is nicely browned, 5 to 10 minutes.
- Add the milk and tomato paste, along with some salt and pepper; stir to blend and simmer for about 5 minutes, or until thick but not dry. Keep it warm if necessary and, if it becomes too thick, add a little more milk, water, or chicken stock.
- Meanwhile, cook the pasta until tender but not mushy. Drain it and toss with the sauce and about half the Parmigiano-Reggiano. Taste and adjust the seasoning, and serve, passing the remaining Parmigiano-Reggiano
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- Add sauce, Parmesan cheese and basil to pasta and toss to combine. Season with salt and pepper to taste, add reserved cooking water if needed. Serve with extra Parmesan cheese.
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