Sausage Ragu Bianco

Ingredients

• 300 g Pasta (Cook until al dente; reserve pasta water.)
• 400 g Italian sausages (Remove the meat from the casings.)
• 4 Garlic (Cloves, sliced.)
• 1 Shallot (Diced.)
• 1 stick Celery (Diced.)
• 300 ml Chicken stock
• 150 ml Double cream
• 50 g Pecorino (Finely grated.)
• Fresh rosemary (Amount not specified.)
• 50 g Breadcrumbs (Source gives a range of 50–75 g; quantity records the lower end.)
• Extra-virgin olive oil (For searing the sausage and mixing with the breadcrumbs; amount not specified.)
• Salt (A bit, to taste.)
• Black pepper (A bit, to taste.)
• Pasta water (One ladle; amount not specified.)

Steps

1. 1

   Dice the shallot and celery, and slice the garlic. Remove the sausage meat from its casings. Prepare the rosemary and finely grate the pecorino.

2. 2

   Cook the pasta in water until al dente, following the package directions. Reserve a ladle of pasta water before draining.

3. 3

   Heat extra-virgin olive oil in a hot pan. Add the sausage meat and sear for 7–8 minutes, breaking it up as it cooks, until well browned and caramelised.

4. 4

   Add the diced shallot and celery to the pan. Sweat them for a couple of minutes.

5. 5

   Add the sliced garlic and fresh rosemary. Cook for a further 2 minutes.

6. 6

   Season with a bit of salt and pepper. Pour in the chicken stock and scrape the browned fond from the bottom of the pan. Let the stock reduce for 10–15 minutes.

7. 7

   While the sauce reduces, spread the breadcrumbs on an oven tray. Mix with extra-virgin olive oil, then bake at 200°C for 20–25 minutes, or until golden brown.

8. 8

   Lower the heat under the sauce. Add the double cream and mix.

9. 9

   Add the al dente pasta and one ladle of reserved pasta water. Keep mixing to combine.

10. 10

    Add the pecorino and mix until it emulsifies into a silky sauce.

11. 11

    Serve the pasta with the golden breadcrumbs as a garnish.

Notes

The description says to bake the breadcrumbs at 200°C for about 20–25 minutes until golden. The instruction to mix the breadcrumbs with olive oil and bake is also supported by the transcript. Breadcrumb quantity is given as 50–75 g. Fresh rosemary, olive oil, salt, pepper and pasta water are unmeasured. The source does not specify the pasta cooking water amount or precise serving/plating details beyond the breadcrumb garnish.

Nutrition per serving

• main
• pasta
• comfort food
• Italian
• stovetop
• vegetarian-option-not-specified