Today is Pasta Day! Pork sausage sauce to celebrate!
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#nossacozinha #PaolaCozinhaComBarilla #publi Rigatoni with sausage ragú preparation: 1 hour yield: 5 to 6 people • 1 package of 500 grams of Rigatoni Barilla • 300 grams of pork sausage • 2 cans of peeled tomatoes • vegetable trimmings or leftovers ( here we used carrots, celery, leeks and cauliflower) • 1 large white onion • 1 large or 2 small garlic cloves • 50 grams of butter • 2 tablespoons olive oil • 2 to 3 teaspoons of herb seeds - freshly ground jam • peperoncino or fresh pepper to taste • freshly ground black pepper to taste • freshly grated parmesan cheese to taste • fresh basil to taste • fresh thyme leaves (optional) • 2 fresh bay leaves (optional) • salt to taste HOW TO MAKE IT Start by removing the meat from the sausage casing. Discard the tripe and reserve the meat, which will be used to make the ragú. Peel the vegetables and grind them all together in the processor (if you use leeks, chop them finally or instead of processing as they are very fibrous and will not be processed well). Book. Chop the garlic and pepper. Book. In a high-walled frying pan, heat 2 tablespoons of olive oil, add the sausage meat and freshly ground fennel. Let it cook for approximately 2 to 3 minutes, just a little so that the sausage doesn't lose its juiciness. Remove from the frying pan and set aside. In the same frying pan, add a little more oil and add the chopped onion. Mix with a wooden spoon and add the vegetables, pepper, garlic, 1 pinch of salt, bay leaves and thyme leaves to taste. Let it cook for a while with the pan covered to release the water. Remove the lid from the pan, add the sausage and mix. Add the peeled tomato sauce and a little salt and freshly ground black pepper. Cook for at least 20 minutes over low heat with the pan covered. Halfway through cooking, taste and adjust the salt and pepper. While the ragù cooks, bring a large pot full of water to a boil. When the water is boiling, add 1 teaspoon of salt and the Barilla rigatoni to cook. Plan to remove the pasta 30 seconds less than the time stipulated on the package (always respect the cooking time indicated on the package) as it will be transferred to the frying pan with the ragú where it will finish cooking. Just before removing the pasta, add 1 ladle of cooking water to the pan with the ragú, then add the butter and fresh basil. Remove the pasta from the pan using a sieve to drain the water and add it to the ragú. Mix well and finish with grated cheese. Serve hot. Director: Play9 Cook, screenwriter, producer: Paola Carosella Content direction, communication, production assistant and much more: Samantha Avelino Director of Photography: Barbara Hauret Art Director: Juliana Ayres Camera and sound assistant: Mariana Angelito Kitchen and sound assistant contagious smile: Lucileide Batista Beauty: Carolina Mel
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