Orecchiette with Sausage Ragu
Orecchiette with Sausage Ragu. Our Fat Tuesday/carnival tradition. This tradition dates back to my Italian great grandparents and it’s stuck around ever since. Orecchiette plated on a bed of creamy ricotta, topped with herby, spicy sausage Ragu, basil, and lots of Parmesan cheese. And paired with a side of broccoli rabe to complete the tradition. Happy Fat Tuesday guys !!
When I was in college, Fat Tuesday was alllll about the hurricane cocktails for me. But now that I’m working and need to get up early in the mornings, it’s all about the Italian food traditions instead. And for as long as both my mom and I can remember…the tradition has always been Orecchiette with sausage ragu.
This dish is comfort food at it’s finest. A delicious mixture of tomato and sausage herby, spicy ragu, creamy ricotta, and loads of parmesan. Topped with fresh basil leaves and served alongside broccoli rabe. Because broccoli rabe is also part of this tradition for us. It’s creamy, it’s herby, it’s spicy, it’s delicious.
So while I am not downing hurricanes at the bar tonight, I am enjoying quite a decadent dinner. And you know I am all for Italian traditions. Especially Italian holiday traditions…and I'm surely considering this one a holiday.
And I am so happy today is the first day of March. Another winter month behind us and one day closer to summer days. The better weather beach days. And speaking of the beach I will be going down this Saturday. We will be celebrating the reunion of our first weekend staying down last year. So you can guarantee good food and good cocktails to celly !! Cheers !!
Ingredients
2 tablespoons olive oil
1 onion; chopped
1 carrot; chopped
1 celery stalk; chopped
2 cloves garlic; chopped
salt and pepper
1 1/2 pounds Italian sausage; casings removed
1/2 cup red wine
2 tablespoons tomato paste
1 (26 ounce) box Pomi chopped tomatoes
1 cup chicken broth
2 bay leaves
2 sprigs fresh thyme
1 sprig fresh rosemary
1/4 - 1/2 teaspoon red pepper flakes
1 pound fresh or dry orecchiette pasta
1 (15 ounce) container ricotta cheese
Directions
Heat the olive oil in a large skillet. Add the onion, carrot, celery, and garlic. Cook until softened. Add the sausage and season with salt and pepper. Cook breaking up the meat with a wooden spoon until browned and no longer pink in the middle.
Pour in the wine and deglaze the pan. Scrape up brown bits and cook until wine is almost evaporated.
Add the tomato paste and stir. Add the Pomi tomatoes, broth, bay leaves, thyme, rosemary, and pepper flakes. Bring to a boil, cover, and reduce to simmer. Cook for about 30 minutes.
Meanwhile, cook the pasta and drain. Add to the skillet with the sausage. Stir to combine. Serve topped with ricotta cheese.
