Wednesday, May 4, 2011

Fusilli with Sausage Ragu

1/2 lb. fusilli (spiral pasta)
1 tbsp olive oil
1 tbsp butter
1/4 tsp crushed red pepper flakes
1/2 medium yellow onion, chopped
3 cloves garlic, minced
1/2 lb. sweet Italian sausage, casings removed
3 tbsp tomato paste
1/2 cup white wine (I used beef broth with a little white wine vinegar)
handful chopped fresh parsley (I skipped)
1 cup grated fresh parmesan cheese

Cook pasta according to package instructions, reserving 1/2 cup cooking water.

Heat olive oil and butter in a skillet over medium-low heat. Add red pepper, onion and garlic, and cook until onion turns translucent, about 5 minutes.

Raise heat to medium; add sausage and break into bits with the back of a wooden spoon. Cook, stirring occasionally, until the sausage is brown and starting to get crispy, about 10 minutes.

Add tomato paste and stir constantly, until sausage is coated and mixture is fragrant, 1 minute. Add wind and scrape bottom of the pan; cook until mostly reduced.

Remove from heat, add cooked pasta and 1/2 cup reserved pasta water, and toss. Throw in the parsley and cheese; toss until combined. Serve warm.

Recipe found at: Glamour magazine February 2011

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