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Orecchiette with Sardinian Sausage Ragu

Orecchiette with Sardinian Sausage Ragu

“Flavor unlike any Italian dish I have ever had,” one reader writes of this light, game-changing orecchiette with Sardinian ragù.

By Julia RackowDecember 18, 2019

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • 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 is a somewhat rarified ingredient, we’ve kept it optional. Even without, the dish is delicious. Our favorite pasta for this recipe is orecchiette, a coin-sized, saucer-shaped noodle that does an excellent job of catching the bits of sausage. Small shells and campanelle work well, too. If you can find pecorino Sardo, a sheep's milk cheese from Sardinia, use it in place of pecorino Romano; it has a milder, slightly smoky flavor and adds complexity to the dish.

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 from only tomatoes. Also, don't worry if the sauce is ready ahead of the orecchiette; it won't suffer if it waits a few minutes off heat while the pasta finishes.

Ingredients
  • ¼

    cup extra-virgin olive oil

  • 4

    medium garlic cloves, chopped

  • ½

    cup dry white wine

  • ¼

    teaspoon saffron (optional)

  • 1

    14½-ounce can tomato puree (1½ cups)

  • 1

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

  • Kosher salt

  • 1

    pound orecchiette pasta (see note)

  • 1

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

  • ½

    cup roughly chopped basil, plus more to serve

Step 1

In a 12-inch skillet over medium, combine the oil and garlic. Cook, stirring, until the garlic is golden brown, 4 to 6 minutes. Add the wine and saffron, then cook, stirring occasionally, until reduced by about half, 6 to 8 minutes.

Stir in the tomato puree, sausage and 1½ teaspoons salt. Bring to a simmer, cover and reduce to medium-low. Cook, stirring once or twice, until the pieces of sausage are no longer pink at the center, 5 to 7 minutes.

Step 2

Meanwhile, in a large pot, bring 2 quarts water to a boil. Add 1 tablespoon salt and the pasta and cook, stirring occasionally, until al dente. Reserve about ½ cup of the cooking water, then drain the pasta and return to the pot.

Step 3

Transfer the sausage mixture to the pot with the pasta, then stir in the cheese and 2 tablespoons of reserved pasta water. If the sauce is too thick, stir in additional pasta water 1 tablespoon at a time until the desired consistency is reached. Taste and season with salt, then stir in the basil. Serve sprinkled with additional basil and cheese.

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