Orecchiette with salsiccia and tomato ragout
Orecchiette with spicy salsiccia and aromatic tomato ragout - a classic dish from Puglia. The strong aromas of the salsiccia and the fruity tomato sauce harmonize perfectly with a full-bodied Primitivo.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main course, Pasta
Cuisine Apulian, Italian
Servings 2 People
Calories 720 kcal
1 Large pan
1 Pot for the pasta
1 Cutting board & knife
1 Grater for the cheese
- 200 g Orecchiette
- 150 g Salsiccia coarse Italian sausage
- 1 Tin of chopped tomatoes 400 g
- 1 small onion finely diced
- 1 Garlic clove chopped
- 1 Tbsp olive oil
- ½ teaspoon chili flakes optional, for more spiciness
- ½ teaspoon oregano
- ½ teaspoon fennel seeds
- Salt & pepper to taste
- 40 g Pecorino or Parmesan cheese Freshly grated
Prepare the sauce:
Remove the salsiccia from the skin and roughly crumble.
Heat the olive oil in a large frying pan and fry the salsiccia until crumbly and golden brown.
Add the onions and garlic and sauté briefly.
Deglaze with the chopped tomatoes, add the oregano, fennel seeds and chili flakes.
Simmer over a medium heat for 15 minutes, stirring occasionally.
Cook & combine pasta:
Cook the orecchiette in plenty of salted water according to the instructions on the packet until al dente.
Drain the pasta and add directly to the sauce, mix well.
Recommended side dishes
Fresh focaccia with rosemary and olive oil
Rocket salad with balsamic dressing
Grilled vegetables (zucchinis, peppers, eggplant)
Calories: 720kcalCarbohydrates: 80gProtein: 35gFat: 32g
Keyword Italian cuisine, Orecchiette, Pasta, Primitivo, Salsiccia, Tomato ragout, Wine & Food Pairing