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Orecchiette with Sardinian Sausage Ragu (Fast & Slow)

Orecchiette with Sardinian Sausage Ragu (Fast & Slow)

By Julia RackowApril 7, 2020

  • Makes
    4-6 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Saffron gives this simple Sardinian ragu lots of character. The spice’s unique, vaguely floral, slightly minerally flavor pairs beautifully with the sausage, tomatoes and salty pecorino. But since saffron can be expensive, we’ve kept it optional. Even without, the dish is delicious. Our favorite pasta for this recipe is orecchiette, a small saucer-shaped noodle that does an excellent job of catching the bits of sausage. Small shells work well, too, or any other small pasta that cooks in about 10 minutes (check the package for the recommended cooking time).

Tip

Don't use canned tomato sauce instead of tomato puree. The former contains seasonings such as salt and garlic powder; the latter is made only from tomatoes. Also, don't heat the oil before adding the garlic. Starting the garlic in cold oil slows the rate at which it cooks so it browns evenly without scorching.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 4

    medium garlic cloves, chopped

  • ½

    cup dry white wine

  • ¼

    teaspoon saffron threads (optional)

  • 14½

    ounce can tomato puree (1½ cups)

  • 1

    pound orecchiette or small shell pasta (see note)

  • 1

    pound sweet or hot Italian sausage, casing removed, broken into ½-inch or smaller pieces

  • Kosher salt and ground black pepper

  • 1

    ounce pecorino Romano cheese, finely grated (½ cup), plus more to serve

  • ¾

    cup roughly chopped fresh basil, divided

Step 1

In a 6-quart Instant Pot, combine the oil and garlic. Select Normal/Medium Sauté and cook, stirring often, until golden brown, about 4 minutes.

Add the wine and saffron, then cook, stirring occasionally, until the liquid is slightly syrupy, about 5 minutes.

Stir in 2¾ cups water, the tomato puree, pasta, sausage and 1½ teaspoons salt, breaking up any pieces of pasta that stick together, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 3 minutes.

When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Stir the mixture to evenly distribute the sauce, then stir in the pecorino. Taste and season with salt and pepper. Stir in ½ cup of basil. Serve sprinkled with additional cheese and the remaining ¼ cup basil.

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