Nests of Tagliatelle with Sausage Ragù
Category: Pasta
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Tomato passata | 1 liter |
| Sausage | 500 grams |
| Fresh egg tagliatelle | 300 grams |
| Grana Padano cheese (DOP) | 50 grams |
| Carrots | 2 |
| Yellow onions | 1 |
| Celery stalk | 1 |
| Extra virgin olive oil | 4 tablespoons |
| White wine | ½ cup |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions
-
Prepare the Vegetables and Sausage:
Begin by peeling the carrots and onion. Slice them into large pieces for the soffritto. Crumble the sausage into smaller chunks and set it aside. -
-
Create the Ragù Base:
In a large pan or skillet, pour the extra virgin olive oil and heat it over medium heat. Add the chopped vegetables (carrot, onion, and celery) and sauté until they soften and become fragrant. This will form your base for the ragù. -
Cook the Sausage:
Add the crumbled sausage to the pan and allow it to brown thoroughly, stirring occasionally, for about 5-7 minutes. -
Deglaze and Add Sauce:
Once the sausage is browned, pour in the white wine to deglaze the pan, scraping up any flavorful bits stuck to the bottom. Let the wine evaporate for about 2 minutes. Then, add the tomato passata and season with salt and black pepper to taste. Stir everything together and let it simmer for about 20-30 minutes, allowing the flavors to meld and the sauce to thicken. -
Assemble the Nests:
Preheat your oven to 180°C (350°F). Take a large, oven-safe baking dish and spread a thin layer of the sausage ragù on the bottom. Carefully nest the tagliatelle into individual rounds (nests), placing them directly on top of the ragù. Make sure the pasta is well covered with the sauce, as it will cook and absorb the flavors in the oven. -
Top with Cheese:
Grate the Grana Padano cheese and sprinkle it generously over the top of the tagliatelle nests. This will create a deliciously golden, cheesy crust as it bakes. -
Bake:
Place the baking dish in the preheated oven and bake for 25 minutes, or until the top is golden and the pasta has cooked through. The cheese should form a crispy, golden crust on the surface. -
Serve:
Once baked, remove from the oven and let the dish rest for a few minutes before serving. Serve hot, garnished with extra freshly grated Grana Padano, if desired.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 600 kcal |
| Protein | 30g |
| Carbohydrates | 70g |
| Fat | 30g |
| Saturated fat | 10g |
| Fiber | 5g |
| Sugar | 7g |
| Sodium | 500mg |
A Hearty Italian Classic
This rustic yet refined dish of nests of tagliatelle with sausage ragù brings the flavors of Italy directly to your table. The combination of freshly made pasta, hearty sausage ragù, and the richness of Grana Padano cheese baked to perfection creates a dish that is both comforting and satisfying. Serve it for a family dinner or as part of a larger Italian-inspired meal, and enjoy the deep, savory flavors with every bite.
Tip: If you prefer a more robust flavor, you can substitute the white wine with a splash of red wine or add a pinch of red pepper flakes for a touch of heat!
