Pasta with Sicilian Pork and Sausage Ragu
Course: DinnerDifficulty: MediumServings
8
servingsPrep time
15
minutesCooking time
2
hours20
minutesCalories per serving
390
kcalWhatever the meal, I feel like Italians always put their spirit and the heat of the Italian Peninsula into each dish they make, which is why I adore Italian food. And of course, I always enjoy the selection of ingredients, their authenticity, and the harmony they produce when combined together in any dish.
Today we’re cooking this hearty pork and sausage pasta, a very distinguished dish that has the major downside of being very slow-cooker. I heard so much about the culture of South Europe and how calmly they approach things. The art of “living slowly” is a whole mindset that they adopted in Italy over many generations. That’s what this dish is about; you have to reserve roughly 3 hours to prepare the symphony of two types of meat and the traditional Rigatoni pasta. I promise that it will be worthwhile. The gourmet restaurant quality of this dish, along with the delicate Parmesan cheese and the fresh, home-grown basil leaves, will impress your family or friends.
Today we’re cooking this hearty pork and sausage pasta, a very distinguished dish that has the major downside of being very slow-cooker. I heard so much about the culture of South Europe and how calmly they approach things. The art of “living slowly” is a whole mindset that they adopted in Italy over many generations. That’s what this dish is about; you have to reserve roughly 3 hours to prepare the symphony of two types of meat and the traditional Rigatoni pasta. I promise that it will be worthwhile. The gourmet restaurant quality of this dish, along with the delicate Parmesan cheese and the fresh, home-grown basil leaves, will impress your family or friends.
Ingredients
5 Pork sausages
1 Pork tenderloin
Olive oil 2 tbsp
Tomato paste 600 ml (20 fl oz)
Red wine 1/2 cup
Cayenne pepper 1 tsp
Large onion chopped
Garlic 3-4 cloves
Fresh basil leaves (optional)
Parmesan grated 3 tbsp
Rigatoni pasta 2 cups
2 Bay leaves
Salt
Freshly ground black pepper
Directions
- Rinse the pork tenderloin, then dry well with paper towels. Season the meat on all sides with salt and pepper.
- Saute the pork in olive oil for 5 minutes on each side until golden brown. Then, remove the pork from the skillet and set it aside on a separate large plate.
- Using same pan, put the chopped pork sausages and fry for about 7-8 minutes, stirring constantly
- Remove the sausages from the pan and place them on a plate with the pork.
- Then, using the same pan again, saute the onion until soft, add garlic and cook for another 2-3 minutes over medium heat.
- Add pork tenderloin and red wine to the onion. Cook for about a minute until the mixture comes to a boil.
- Add 2 cups of water, tomato paste, cayenne pepper and bay leaves. Cover the pan with a lid and cook over low heat for about 1 hour 30 minutes, stirring occasionally.
- After an hour, the mass will become thicker and darker. Pork should be soft and easily pierced with a fork.
- Remove the pork tenderloin from the pan and cut it into chunks
- Return the chopped pork to the pan, add the sausages and cook for about 30 minutes over low heat until the mass becomes thick.
- Meanwhile, cook the rigatoni pasta until “al dente”.
- When the mass in the pan becomes thick, add cooked pasta to it.
- Cook for 1-2 minutes more until all flavors combine. Remove the skillet from the heat. Top everything with basil leaves and grated Parmesan cheese.
- This dish is very hearty and just as tasty. Your family will be delighted!
