One Pot Italian Sausage Ragu - A Weeknight Favourite скачать в хорошем качестве

One Pot Italian Sausage Ragu - A Weeknight Favourite

Transform weeknight dinners with this One Pot Italian Sausage Ragu! Juicy Italian sausage, aromatic shallots, fresh tomatoes, and perfectly cooked pasta come together in a single pot for maximum flavour and minimal cleanup. This comforting dish is cooked risotto-style, thickening the sauce with the pasta’s natural starch for a rich and hearty finish. Perfect for a busy evening or a cosy family meal. Give it a try and let us know how it turns out! This is one of our favourite weekday one pot pasta dinners, or my favourite “I am too hungover to host” lunch recipes. It works every time. The key is to use short pastas and cook them directly in the sauce, like how you would make a risotto. This results in the creamiest sauce without the need for butter or cream. 0:00 - Intro 0:12 - Sweating the Shallots 0:33 - Meat First vs Vegetables First 1:08 - Adding the Minced Garlic 1:22 - Cooking the Sausage Meat 2:25 - Adding Fresh Parsley in Two Stages 2:49 - Adding Tomato Purée & Salted Anchovy Purée 3:22 - Adding Fresh Cherry Tomatoes 3:40 - Keeping the Flavours Bright 3:57 - Mixing and Adding Chicken Stock 5:49 - Cooking the Dry Pasta In the Sauce 7:53 - Finishing Touches Ingredients Sicilian sausage - 1 whole sausage (I’m using Salsicciamo Sicilian Luganega Sausage, but you can use any type.) with casing removed. Short dry pasta - about 70 g per person. (I am using Casarecce No 88) Shallot - 1, minced Garlic - about 3 cloves, minced Tomato puree - about 100 g Salted anchovy puree - about 100 g Bay leaves - about 3 Star anise (optional) - about 3 Cherry tomatoes - about 20, sliced in half Homemade or store bought chicken stock - 750 ml Parsley - thinly sliced Parmesan - grated just before serving Olive oil Salt Black pepper Directions 1. Heat the pan at medium high heat (induction 7), add olive oil and shallots to sweat. Season with salt to help them release their moisture. You don’t want to brown them. 2. Once the shallots are translucent, add the minced garlic and cook for about another minute. 3. Add sausage meat and break them apart with your utensil. Stir and cook until the meat is browned. 4. Add some of your sliced parsley and mix. 5. Add tomato puree and salted anchovy puree. Stir to mix. Lower the heat if necessary to avoid burning. 6. Add chopped cherry tomatoes with their stems, as well as the bay leaves and star anises. Cover with lid, lower the heat to medium (induction 5) and cook for about 7 minutes, so that the tomatoes release their liquids. 7. Add just enough chicken stock to cover all ingredients and put the lid back on. Cook for about an hour at medium low heat (induction 4). 8. After an hour, remove the bay leaves, star anises, tomato stems and as much tomato skin as possible. Skim off as much fat as you wish. 9. Add pasta directly to the put and stir to mix. Increase the heat to medium high (induction 7). Keep stirring until the pasta is cooked to your liking. Add more chicken stock if needed. 10. Switch off the stove and add the grated parmesan, the remainder of your sliced parsley and a dash of lemon juice. ____ Follow us on Instagram:   / w2kitchn   #W2Kitchen #pasta #onepotricerecipe