Fresh orecchiette with sausage ragu and rapini
Make this for dinner tonight!
SERVES
2
Ingredients
Orecchiette
- 2 cups Semolina Flour
- 1 cup all purpose flour
- 1 cup lukewarm water
Sausage Ragu and Rapini
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 1/2 red pepper, finely diced
- 1 teaspoon oregano
- 1 teaspoon anise
- 1/4 teaspoon chilli flakes
- 1/2 lb sausage, casing removed
- 200ml passata
- 1/2 cup beef stock
- 1/2 bunch rapini, blanched and shocked in ice water, then chopped
- Parmesan, or Ricotta Salata cheese for grating
Directions
Orecchiette
- Mix together flour in a large bowl. Add water, kneading the dough with your hand for several minutes. Let it rest.
- Roll sections into thin logs and slice. Form into small domes with fingers or a butter knives. Set aside.
Sausage Ragu and Rapini
- Sweat onion, garlic and pepper on medium-low heat for a couple of minutes. Add spices and cook another minute.
- Add the sausage meat and break up with a wooden spoon, increasing the heat to medium-high. Cook for three to four minutes, stirring regularly. Then add the passata and stock. Bring up to a gentle boil, then reduce to simmer. Cook for 15 minutes.
- Cook the orecchiette in salted, boiling water for one to two minutes.
- When ready, transfer to the ragu and stir to coat evenly. Add in the chopped broccoli rabe, then garnish with some freshly grated Parm or Ricotta Salata cheese. Enjoy!
