Potato And Sausage Torrelli With Ragù Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAPPARDELLE WITH SAUSAGE RAGU



Pappardelle with Sausage Ragu image

Provided by Giada De Laurentiis

Categories     main-dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 pound sweet or spicy Italian sausage
1 red onion, diced
1 carrot, peeled and diced
Kosher salt
1/2 cup dry white wine
1 1/2 cups tomato puree, such as Mutti
One 2-inch rind Parmesan cheese
1 pound fresh Pappardelle, recipe follows
1/2 cup freshly grated Parmesan cheese, plus more for garnish
3 tablespoons chopped fresh basil
1 1/2 cups 00 flour, such as Caputo, plus more for dusting
1/4 cup semolina flour, such as Caputo, plus more for dusting
1/4 teaspoon kosher salt
1 large egg plus 8 yolks

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.

GARGANELLI WITH SAUSAGE AND MUSHROOM RAGU



Garganelli with Sausage and Mushroom Ragu image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 23

10 cremini mushrooms, stems removed and reserved, caps sliced
2 ribs celery, large dice
2 carrots, peeled and large dice
1 onion, large dice
3 cloves garlic, peeled
Extra-virgin olive oil
Kosher salt
Pinch of crushed red pepper flakes
1/2 pound sweet Italian sausage, casing removed
1/2 pound spicy Italian sausage, casing removed
1 cup red wine
2 tablespoons tomato paste
4 cups chicken stock
4 to 5 sprigs thyme, tied with twine
2 bay leaves
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup fresh ricotta cheese
1 pound all-purpose flour (about 3 1/3 cups), plus more for dusting
4 large eggs plus 1 egg yolk
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 to 2 tablespoons water, plus more as needed
Semolina flour, for the tray

Steps:

  • For the ragu: To the bowl of a food processor, add the mushroom stems, celery, carrot, onion and garlic. Pulse until finely chopped but not pureed.
  • Heat a large Dutch oven with a couple tablespoons of olive oil over medium-high heat. Add the chopped veggies with a pinch of salt and crushed red pepper and cook, stirring occasionally, until soft and translucent, 5 to 7 minutes.
  • Add the sliced mushrooms and stir to combine. Cook for 2 minutes. Add the sausage and break up with a spoon, making sure to push down to the bottom of the pan so it can nicely brown. Brown the sausage for 5 minutes.
  • Add the wine and reduce by half, 2 to 3 minutes. Add the tomato paste and stir to combine. Add half of the chicken stock (2 cups), the thyme bundle, bay leaves and kosher salt to taste. Bring the mixture to a boil, then lower to a simmer and cook until the sauce has reduced by half, 10 minutes. Add the remaining chicken stock and cook until the sauce is thickened and holds its shape, 15 to 20 minutes more.
  • For the pasta: Mound the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and water.
  • Using a fork beat the eggs together with the olive oil, water and salt. Then begin to incorporate the flour into the egg mixture with the fork; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous dough, THEN you can start kneading.
  • When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple pasta dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!
  • When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after 1 hour, do not refrigerate.
  • Divide the dough in half, then cut off a piece about the size of a tennis ball. (Keep the remaining dough wrapped.) Using your hands, flatten the dough and sprinkle with a little flour. Pass the dough through the pasta machine on the widest setting (#1), then fold each end towards the center like an envelope. Dust with more flour, then pass through the machine again. Repeat this process 3 to 4 times, folding the dough and flouring each time. Decrease the width to #2 and pass through the machine. Fold again and dust with flour. Continue to #3 and repeat, just folding and flouring once until you've reached #5.
  • Sprinkle a sheet tray with semolina flour and set aside. Trim the edges of the dough sheet to make a large rectangle. Divide it in half by cutting down the center, then cut the dough into roughly 2-by-1 1/2-inch rectangles. Roll each rectangle around a wooden garganelli dowel to create a cylinder with a triangular tip on either end, and use a little water to secure the seam. Set onto the sheet tray with semolina flour and repeat the rolling, cutting and shaping process with the remaining fresh pasta dough.
  • To serve: Set up a large pot of boiling water and generously season with kosher salt. It should be as salty as the sea. Add the garganelli and cook for 2 to 3 minutes. (Work in batches if you like.)
  • Meanwhile, add the desired amount of sauce to a saute pan and place over medium heat to warm. Add the cooked garganelli directly from boiling water into the ragu along with a ladle of pasta water. Toss to combine until all the noodles are nicely coated. Add the parmesan cheese and a big drizzle of extra-virgin olive oil. Toss to combine. Plate, then top with more parmesan and a dollop of fresh ricotta cheese.

SAUSAGE & MUSHROOM RAGU



Sausage & mushroom ragu image

Do something different with sausages and transform them into this veg-packed ragu. Great for a family dinner, serve with couscous, mash or pasta

Provided by Shivi Ramoutar

Categories     Dinner

Time 35m

Number Of Ingredients 11

2 tbsp olive oil
1 carrot, grated
3 spring onions, finely chopped
2 garlic cloves, grated
large handful of mushrooms, finely chopped or grated
1 tsp dried oregano
1 tsp fennel seeds
6 pork sausages, squeezed out of their skins
400g can chopped tomatoes
1 tbsp tomato ketchup
mash, pasta or couscous, to serve

Steps:

  • Heat the oil in a saucepan over a medium heat and tip in the carrot, spring onions, garlic, mushrooms, oregano and fennel, along with a pinch of salt. Cook for about 5 mins.
  • Add the sausagemeat and cook until browned all over, then add the chopped tomatoes and ketchup, along with a pinch of salt and 100ml water. Reduce the heat to low, cover and cook until the sauce is thick, about 20 mins, stirring now and again. Season to taste, then serve with buttery mashed potato, pasta or couscous.

Nutrition Facts : Calories 303 calories, Fat 22 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.2 milligram of sodium

More about "potato and sausage torrelli with ragù food"

POTATO AND SAUSAGE TORRELLI WITH RAGU RECIPE
potato-and-sausage-torrelli-with-ragu image
Web Add Listing ; Join Now. Add Listing Join Now. Best of. Popular. New York. Shopping; Things to do
From friendseat.com


PARMESAN MASHED POTATOES WITH RAGU - FOXES LOVE …
parmesan-mashed-potatoes-with-ragu-foxes-love image
Web Mar 16, 2023 Stir in 2 cups milk, tomato paste and ½ teaspoon salt; heat to boiling over medium-high heat. Reduce heat to medium, simmer 8 to 10 minutes or until thickened. When potatoes are tender, drain well and …
From foxeslovelemons.com


MASHED POTATOES WITH SIMPLE SAUSAGE RAGU’ – WHAT'S …
mashed-potatoes-with-simple-sausage-ragu-whats image
Web Jan 8, 2021 Time: 35-40 minutes Difficulty: easy Print Ingredients: 2 pounds potatoes, peeled, cut into chunks 2 tablespoons olive oil 3 garlic cloves, crushed 1 large carrot, finely shredded 1 large celery stalk, finely …
From whatsfordinnermoms.com


RAGU RECIPES | BBC GOOD FOOD
Web 14 ratings Make this healthy vegan ragu base and turn it into a variety of meals, like warming lasagne, mouth-watering moussaka or a hearty bolognese Sausage ragu 404 …
From bbcgoodfood.com


SWEET POTATO AND SAUSAGE RAGù | TRIED AND TRUE RECIPES
Web Mar 21, 2022 First, prepare your ingredients. You’ll be using the following: Onion, minced Sweet potato, peeled and diced Garlic cloves, minced Red Fresno chili pepper, trimmed …
From triedandtruerecipe.com


HOMEMADE ITALIAN SAUSAGE RAGù - THE CLEVER CARROT
Web Oct 29, 2022 Sauté chopped onions, rosemary and fennel seeds until soft and golden, about 5-7 minutes. Add garlic and stir until fragrant. Crumble in the Italian sausage and sauté gently, until it loses its pink color (and most of the liquid is evaporated). Add the tomatoes and simmer until thick and delicious, about 30 minutes.
From theclevercarrot.com


RAGù DI SALSICCIA (SAUSAGE RAGù) WITH TAJARIN
Web Aug 30, 2022 Bring 4 quarts water to a boil in a large pot over medium-high. Stir in salt, and return to a boil. Add tajarin; cook, stirring occasionally, until al dente, 2 to 3 minutes. …
From foodandwine.com


CHEESE TORTELLINI WITH SAUSAGE RAGU | TRIED AND TRUE RECIPES
Web Jul 22, 2020 Cook the Aromatics: Start the sausage ragu by sautéing the aromatics. Heat the oil in a wide pot over medium heat. Add the carrots, onion, and celery (diced ribs and …
From triedandtruerecipe.com


POTATO AND SAUSAGE TORRELLI WITH RAGù RECIPES
Web 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 …
From findrecipes.info


ITALIAN SAUSAGE TORTELLONI WITH VEGETABLE RAGÙ
Web In a large skillet, melt the butter with garlic over medium heat. After 1 minute, add the diced vegetables and sage, and sauté over high heat for 2 minutes.
From giovannirana.ca


FOODCOMBO
Web total -> aaaa2021
From foodcombo.com


POTATO-AND-SAUSAGE TORRELLI WITH RAGù
Web Saved From: www.epicurious.com prep: 0 hr cook: 0 hr total: 0 hr
From mealplannerpro.com


POTATO TORTELLI WITH SAUSAGE RAGù
Web Potato Tortelli with Sausage Ragù Serves: 6 Total Calories: 360 Ingredients 4 1/2 cups 3 medium boiling potatoes 2 tablespoons unsalted butter , at room temperature 1 cup …
From dvo.com


RECIPE DETAIL PAGE | LCBO
Web 1/4 cup (60 mL) freshly grated Parmigiano-. Reggiano, plus more for serving. 1. Empty contents of tomato can into a mixing bowl. Gently crush tomatoes with hands, removing …
From lcbo.com


ONE-PAN SAUSAGE, POTATOES AND BROCCOLI WITH GRAVY AND WHITE …
Web Instructions. Place a large (5 qt.), empty skillet on the stove and warm the pan over medium heat. When the pan is hot, add vegetable oil and tilt the pan to coat the bottom.
From suchthespot.com


ITALIAN RECIPES: POTATO TORTELLI WITH SAUSAGE RAGù | FOODGLAD …
Web 1. Prepare the ragù. Then, place the whole potatoes in a pot with cold water to cover. Bring to a simmer and cook until the potatoes are tender when pierced with a knife, …
From recipes.foodglad.com


Related Search