Ingredients: |
Ingredients: 2 Tbls EVOO, plus more for drizzling
3/4 lb hot Italian sausage, bulk or cut from casing
1 sm-med onion, chopped
4 cloves garlic, minced
4 sprigs of fresh rosemary, strip the stems
jSalt and pepper
2 Tbls sun-dried tomato paste
1/2 cp red vermouth or red wine
2 15 oz can Italian cherry tomatoes or San Marzano tomatoes
1 1/2 cps passata (tomato puree) or cherry tomato passata
1 lb long fusilli, short pasta curls or cavatappi
Grated pecorino, to serve
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Directions: |
Directions:Place water on to boil for pasta, Gather ingredients.
Heat cast iron with lid over high heat, add EVOO, 2 turns of the pan, then add meats and brown and crumble the meat.
Meanwhile, peel and finely chop onion, slice or grate garlic and strip and chop rosemary (2 - 2 1/2 Tbls once chopped), Add onions to meat and stir, then season with salt and pepper. Add garlic and rosemary partially cover and cook 5 minutes, stirring occasionally.
Add tomato paste and stir, then add red vermouth or wine and let it absorb. Add tomatoes and passata and reduce heat to low. Partially cover and simmer 15 minutes.
Salt water and cook pasta a minute less than package directions, reserving 1/2 cup starchy cooking water, Toss drained pasta with 3/4 of the sauce and a couple handfuls of pecorino and the pasta water to combine, add a fat drizzle of EVOO, optional. Serve in shallow bowls or on platter topped with remaining meat sauce. |
This recipe for 30 min Ragu - Rachael Ray is from