Salsiccia Sausage Ragu Sauce Food

SAUSAGE RAGU (RAGU DI SALSICCIA)

Steps:

• Remove the sausage from the casings.
• Chop the meat finely.
• In a large pot, heat the oil over medium heat.
• Add the sausage meat and the garlic.
• Cook, stirring often, until the pork is lightly browned, about 10 minutes.
• Add the wine and bring to a simmer.
• Cook until most of the wine evaporates.
• Stir in the tomatoes and salt/pepper to taste.
• Bring to a simmer.
• Decrease heat to low.
• Cook, stirring occasionally, until the sauce is thickened, about 1 hour 30 minutes.
• Stir in the basil just before.
• Serve hot over cooked hot pasta.

PAPPARDELLE WITH SAUSAGE RAGU

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.

ITALIAN TOMATO SAUSAGE RAGU WITH PENNE

Steps:

• In a large skillet heat oil over medium heat.
• Add in the sausage meat, garlic, oregano and pepper flakes; sauté until brown, breaking up the meat with a fork (about 7 minutes).
• Add in finely chopped carrots, onion and celery; sauté for about 10 minutes.
• Mix in chopped tomatoes; reduce heat, cover and simmer about 20 minutes, stirring occasionally.
• Add in 1 cup broth and wine; simmer uncovered until liquid is slightly reduced (about 20 minutes).
• Add in the fresh basil; cover and simmer until the veggies are very tender, stirring occasionally.
• Continue to simmer for about 45-50 minutes, adding in more broth by about 1/4 cup if the liquid evaporates to quickly, and cook until the Ragu thickens to desired consistency.
• Season with salt and pepper to taste.
• Cook the pasta in a large pot of boiling salted water until just firm-tender; drain but reserve about 1/2 cup cooking water.
• Return the pasta to the pot; add in the Ragu; mix to combine.
• Add in about 1/2 - 3/4 cup Parmesan cheese and 2-3 tablespoons olive oil; mix to combine.
• If the mixture seems too dry then add in some of the reserved cooking water from the pasta.
• Season with more salt and pepper.
• Divide on plates and top with more cheese.

SALSICCIA (SAUSAGE) RAGU SAUCE

Steps:

• Remove the sausages from their casings and break up into smaller pieces. Brown sausage, onions, salt and black pepper in a little olive oil in a large skillet over medium heat. When the onions are almost translucent and the sausage almost browned, add the garlic and red peppers. Simmer until the sausage is all browned.
• Remove the whole tomatoes from the sauce with a spoon (reserve the sauce for another recipe) and squish them into the pan. I just used my hand. Add the oregano and simmer on low for about 45 minutes.
• Next add about a half pound of cooked pasta to the pan and stir it up for a few minutes so the pasta will absorb all the flavors. I used egg noodles but you can use your favorite pasta. I also topped it with fresh grated Parmesan cheese and warm Italian bread.
• Just a note: I kept hearing about "San Marzano" tomatoes on the cooking shows. I highly recommend them! The taste is distinctively different than regular whole tomatoes from a can. They say right on the can "Imported from Italy". I believe it! Try not to substitute them. It just wouldn't be the same. Enjoy!

SALSICCE AL POMODORO

Steps:

• Divide the sausage into links, if necessary, and prick them in several places with the point of a sharp knife. Arrange the links in a deep 10-inch skillet or sauté pan and place over medium heat with the olive oil. Turn the sausage in the hot pan and, as some fat accumulates, increase the heat slightly and brown the sausage lightly all over. This takes about 10 minutes, adjusting the heat as necessary so the fat and the eventual brown film in the pan do not burn. Pour or spoon off all the fat in the pan.
• Pass the tomatoes through a food mill directly into the pan with the sausage. Season with hot pepper flakes. Salt is generally not necessary because the sausages are well seasoned. Simmer gently for 30 to 35 minutes, until the sausages are cooked through and the sauce has thickened.
• Use the sauce for spaghetti or ziti (there should be enough for 12 ounces) and pass the grated cheese. Serve the sausage as a separate course with broccoli, broccoli di rapa, spinach, or another green vegetable.