Ragusa Shepherd's Pasta: Fusilli al Pastore Ragusa

Name: Ragusa Shepherd's Pasta: Fusilli al Pastore Ragusa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 kilograms peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 1 teaspoons red chili pepper flakes; 118 milliliters dry white wine; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 454 grams fusilli; 4 garlic cloves, peeled and thinly sliced; 227 grams ground pork; 59 milliliters extra-virgin olive oil; 237 milliliters extra-virgin olive oil, plus more for drizzling; 1 medium onion, thinly sliced; 1 Spanish onion, chopped in 1/4-inch dice; 118 milliliters freshly grated pecorino or caciocavallo; 4 servings Salt; 4 servings Salt and freshly ground black pepper; 118 milliliters tomato paste; 907 grams mixed red, yellow, and green peppers, cut into thin strips

Ragusa Shepherd's Pasta: Fusilli al Pastore Ragusa might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 36g of protein, 37g of fat, and a total of 1001 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 50 minutes. If you have tomatoes, onion, peppers, and a few other ingredients on hand, you can make it.

Instructions

In a 10 to 12-inch saucepan, heat the oil until hot but not smoking.

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Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook over medium heat, stirring often, until the onion just begins to turn golden.

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Onion

Add the pepper and continue stirring over medium heat until the peppers have softened, about 10 minutes, then add the chili flakes.

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Red Pepper Flakes

Peppers

Pepper

Stir in the pork, then add the wine.

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Pork

Wine

Add the tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 20 minutes stirring occasionally.

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Salt And Pepper

Tomato Paste

Tomato Sauce

In the meantime, in a large pot, bring 6-quarts water to a boil and add 2 tablespoons salt. Stir in the fusilli and cook according to the package directions, until al dente, but not too tender.

Ingredients you will need

Fusilli

Water

Salt

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Pot

Drain the pasta, reserving 1cup of the pasta water.

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Water

Pasta

Add the fusilli to the saucepan with the pork ragu.

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Fusilli

Pork

Equipment you will use

Sauce Pan

Add a little pasta water, if needed, for moisture. Toss well to coat the pasta, and season, to taste. Divide evenly among 4 warmed pasta plates, sprinkle with the pecorino, drizzle with extra-virgin olive oil and serve immediately.

Ingredients you will need

Extra Virgin Olive Oil

Water

Pecorino

Pasta

In a 3-quart saucepan, heat the olive oil over medium heat.

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Olive Oil

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Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce