Orecchiette cu ragu de salsiccia

Unele retete nu sunt doar despre mancare, ci despre atmosfera, despre acel feeling ca esti intr-o vacanta in sudul Italiei, chiar daca esti acasa. Orecchiette cu ragu de salsiccia este genul acela de reteta care te duce direct pe stradutele din Bari, unde mirosul de sos de rosii si carne gatita lent te face sa incetinesti pasul si sa te bucuri de fiecare moment. Este o reteta italiana autentica, simpla, dar incredibil de gustoasa, in care fiecare ingredient conteaza. Pastele orecchiette de la La Molisana sunt perfecte pentru acest preparat, pentru ca retin sosul in forma lor si transforma fiecare imbucatura intr-o experienta completa. Iar pulpa de rosii Mutti aduce acea baza intensa si echilibrata, exact cum trebuie pentru un ragu reusit. Combinatia de carnati, vin alb, ierburi aromatice si rosii creeaza un sos bogat, aromat si usor rustic, perfect pentru o cina care pare complicata, dar este surprinzator de usor de pregatit.

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INGREDIENTE (pentru 2 portii)

• 20 grame branza pecorino
• 1 ceapa alba
• 2 catei de usturoi
• 200 grame carnati de porc fara membrana
• 1/2 lingurita seminte de chimen
• 1 lingurita oregano
• 50 grame vin alb sec
• 400 grame pulpa de rosii Mutti
• 1 lingurita sare
• 200 grame paste orecchiette La Molisana
• 15 grame ulei de masline

Pentru inceput, radem fin branza pecorino si o lasam deoparte, pentru ca va veni la final sa lege toate aromele. Tocam marunt ceapa si usturoiul, pregatind astfel baza aromatica a sosului.

Incalzim o tigaie incapatoare si adaugam uleiul de masline extravirgin. Punem ceapa si usturoiul si le calim timp de 2-3 minute, pana devin usor translucide si incep sa isi elibereze aromele. Adaugam apoi carnatii de porc sfaramati, semintele de chimen si oregano si gatim la foc mediu aproximativ 5 minute, pana cand carnea se rumeneste usor si capata acea textura perfecta.

Turnam vinul alb si il lasam sa fiarba cateva minute, pana cand alcoolul se evapora, iar aromele raman concentrate si bine legate. Adaugam pulpa de rosii Mutti si aproximativ 100 ml de apa, apoi lasam sosul sa fiarba la foc mic timp de aproximativ 20 de minute. Sosul incepe sa se lege, iar toate aromele se combina intr-un mod natural si echilibrat.

Adaugam sarea si continuam gatirea inca aproximativ 15 minute, amestecand din cand in cand. Rezultatul trebuie sa fie un ragu consistent, bogat si plin de gust.

Intre timp, fierbem pastele orecchiette La Molisana in apa cu sare, conform instructiunilor de pe ambalaj, pana devin al dente. Le scurgem si le transferam direct in tigaie peste sos, adaugand si aproximativ 100 ml din apa in care au fiert pastele. Mai gatim totul inca 2 minute, astfel incat sosul sa imbrace perfect pastele.

Stingem focul si presaram generos pecorino ras, care va adauga un plus de savoare si va lega toate ingredientele intr-un mod delicios.

Detaliile video ale retetei:

Daca ti-a placut aceasta reteta de orecchiette cu ragu de salsiccia, te invit sa descoperi si alte retete simple, rapide si pline de savoare, inspirate la fix, aici pe blog:

Bucatini all'Amatriciana — Bucatini all’Amatriciana

English version

Orecchiette with Sausage Ragu

Some recipes are not just about food, but about atmosphere, about that feeling of being on a holiday in southern Italy, even when you are at home. Orecchiette with sausage ragu is exactly that kind of recipe that takes you straight to the small streets of Bari, where the smell of tomato sauce and slow-cooked meat makes you slow down and enjoy every moment. It is an authentic Italian recipe, simple yet incredibly flavorful, where every ingredient truly matters. The orecchiette pasta from La Molisana is perfect for this dish, as it holds the sauce beautifully and turns every bite into a complete experience. The Mutti tomato pulp adds that rich and balanced base, exactly what you need for a proper ragu. The combination of sausage, white wine, aromatic herbs, and tomatoes creates a rich, flavorful, and slightly rustic sauce, perfect for a dinner that feels impressive but is surprisingly easy to prepare.

INGREDIENTS (for 2 servings)

• 20 grams pecorino cheese
• 1 white onion
• 2 garlic cloves
• 200 grams pork sausage without casing
• 1/2 teaspoon cumin seeds
• 1 teaspoon oregano
• 50 grams dry white wine
• 400 grams Mutti tomato pulp
• 1 teaspoon salt
• 200 grams orecchiette pasta La Molisana
• 15 grams extra virgin olive oil

To begin, finely grate the pecorino cheese and set it aside, as it will be used at the end to bring everything together. Finely chop the onion and garlic to prepare the aromatic base of the sauce.

Heat a large pan and add the extra virgin olive oil. Add the onion and garlic and sauté for 2 to 3 minutes until they become slightly translucent and release their aroma. Then add the crumbled pork sausage, cumin seeds, and oregano, and cook over medium heat for about 5 minutes until the meat is lightly browned and develops a perfect texture.

Pour in the white wine and let it simmer for a few minutes until the alcohol evaporates and the flavors become more concentrated. Add the Mutti tomato pulp along with about 100 milliliters of water, then let the sauce simmer over low heat for about 20 minutes. The sauce will start to thicken and all the flavors will come together naturally.

Add the salt and continue cooking for another 15 minutes, stirring occasionally. The result should be a rich, hearty ragu full of flavor.

Meanwhile, cook the orecchiette pasta La Molisana in salted water according to the package instructions until al dente. Drain the pasta and transfer it directly into the pan with the sauce, adding about 100 milliliters of the pasta cooking water. Let everything cook together for another 2 minutes so the sauce fully coats the pasta.

Turn off the heat and generously sprinkle the grated pecorino on top, adding extra flavor and bringing everything together beautifully.

If you enjoyed this orecchiette with sausage ragu recipe, I invite you to discover more simple, quick, and flavorful recipes, inspired to perfection, here on the blog: Rigacuore Cacio e Pepe, Penne Arrabbiata with Burrata or Bucatini all’Amatriciana.

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