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The recipe for orecchiette with sausage ragu, arugula, and Grana shavings is a truly tantalizing pasta dish. Especially great with the additional final touch of hot chili pepper, which is not essential.
It’s a recipe I often cook at home since everyone loves it.
- Difficulty: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 10.5 oz orecchiette (Preferably homemade)
- 10.5 oz sausage
- 14 oz tomato sauce
- to taste arugula (Fresh)
- 2 tbsp extra virgin olive oil
- 1 onion
- Grana Padano DOP (A piece to make shavings)
- hot chili pepper (To taste)
Tools
- Pan
- Pot
- Vegetable Peeler
Preparation
Place a pan on the stovetop for the sauce with a little oil and finely chopped onion to brown. Then add the sausages split in half lengthwise, previously dusted with flour.
Remove the casing and crumble with a fork.
Pour in white wine, and when it evaporates, add the sauce. Salt and let the sauce simmer slowly, as it tends to thicken. Stir often with a wooden spoon.
Prepare the arugula (choosing tender and intact leaves) and Grana shavings with a vegetable peeler or knife, to be used then as a topping and for decoration in each plate.
Meanwhile, cook the orecchiette in another pot by adding them to salted boiling water for about five minutes; homemade pasta requires less cooking time.
Drain the pasta and dress it with a ladle of sauce, raw arugula, and cheese shavings.
Add hot chili pepper only if everyone likes it, or place powdered chili pepper on the table.
The orecchiette with sausage ragu, arugula, and Grana shavings is a special, characteristic, and beautifully presented dish. Perfect for a successful evening with friends!
Orecchiette with Sausage Ragu, Arugula, and Grana Shavings
Tip:
You can also serve this specialty in characteristic terracotta casseroles (available at markets or home goods stores) heated in the oven beforehand.
Finally, it’s best to eat it hot.
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