- Shells with Sausage and Tomato Ragu
- (Conchigli con Ragu di Salsiccia e Pomodoro)
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 large leek, white part only, rinsed and finely minced
1 large carrot, finely minced
1 garlic clove, finely chopped
1/2 pound mild Italian sausage
1/4 pound sliced pancetta, page 4, diced
1 cup full-bodied red wine
4 cups Italian tomatoes with juice, put through a strainer or a food mill to remove seeds
1 cup chicken broth
Salt to taste
2 tablespoons chopped parsley
1 pound pasta shells or Penne
1/3 cup freshly grated Parmigiano cheese
Melt butter with olive oil in a medium saucepan.
Add leek and carrot.
Cook over medium heat, stirring, until the vegetables are lightly golden and soft.
Add the garlic and stir once or twice.
Remove the casing from the sausage and finely chop meat.
Increase heat and add sausage and pancetta to the saucepan.
Cook, stirring, until the sausage and pancetta are lightly colored.
Add the wine.
Cook until the wine is almost all reduced.
Add the tomatoes and broth.
Season with salt.
Reduce heat and simmer uncovered 15 to 20 minutes, then stir in parsley.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Add the shells.
Bring water back to a boil and cook shells uncovered 7 to 10 minutes until 'al dente'.
Drain shells and place in a warm deep dish or bowl.
Add sauce and toss gently.
Serve immediately with a generous sprinkling of grated Parmigiano cheese. Makes 4 servings.
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