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Pici with Sausage Ragu MARIO BATALI

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Eat like your a Batali with Mario’s Pici with Sausage Ragu!

2 tablespoons extra-virgin olive oil (plus more to garnish)
1 pound hot Italian sausage (removed from the casing)
1 tablespoon thyme (leaves only)
1 tablespoon oregano (leaves only)
2 cloves garlic (peeled, thinly sliced)
1 yellow onion (peeled, finely diced)
2 carrots (peeled, finely diced)
1 teaspoon fennel pollen
1 cup white wine
1 14.5- ounce can whole peeled San Marzano tomatoes (crushed)
Parmigiano-Reggiano (freshly grated, to serve)
Kosher salt and freshly ground black pepper (to taste)
2 cups semolina flour (plus extra for dusting)
2 cups all-purpose flour
1-1 1/4 cups tepid water

For the Sausage Ragu: In a large saute pan over medium-high heat, warm the olive oil. Add the sausage, breaking up the meat with a potato masher or a wooden spoon and cook until meat is browned and crispy, about 5-6 minutes. Stir in thyme, oregano, garlic, onion, carrot, ground fennel seeds, white wine and tomatoes. Bring to a boil and reduce to a simmer, cooking uncovered until the sauce has thickened, about 20 minutes. Season with salt and pepper to taste.
For the Pice Pasta Dough: Place both types of flour in a large mixing bowl and stir to mix well. Make a well in the center of the flour mixture and add water a little at a time, stirring with your hands until a dough is formed. You may need more or less water, depending on the humidity in your kitchen.
Place the dough on a floured work surface and knead it like bread until smooth and elastic, about 8-10 minutes. Cover with a damp kitchen towel and let sit for 10 minutes at room temperature.
Bring a large salted pot of water to a boil.
Lightly dust a baking sheet with semolina flour.
Meanwhile, divide and shape the pasta dough into golf-ball sized balls. On a lightly floured surface, roll each ball into a rope 1/4-inch thick and 16-18 inches long. Cut the ropes into 5-6 inch-long pieces and set aside on prepared baking sheet.
Drop the pasta into the boiling water and cook until tender, about 7-8 minutes. Remove the pasta, along with 1/4 cup of the pasta water to the pan with the sausage ragu and toss together.
To Serve: Divide pasta evenly amongst four bowls, and garnish with freshly grated Parmigiano-Reggiano.
Tip: When working with fresh pasta, always keep the dough covered with plastic or a damp kitchen towel so it doesn’t dry out!

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