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Fresh orecchiette with sausage ragu and rapini



  • 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



  1. Mix together flour in a large bowl.  Add water, kneading the dough with your hand for several minutes. Let it rest.
  2. Roll sections into thin logs and slice. Form into small domes with fingers or a butter knives. Set aside. 

Sausage Ragu and Rapini 

  1. Sweat onion, garlic and pepper on medium-low heat for a couple of minutes.  Add spices and cook another minute.  
  2. 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. 
  3. Cook the orecchiette in salted, boiling water for one to two minutes. 
  4. 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! 

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