Pasta with Sautéed Broccolini, Asparagus and Beef Sausage Ragu
This complex but rewarding dish features a rich ragu made from sautéed cooked beef sausage, fresh tomatoes, garlic, and seasonal greens, serving as a colourful and flavourful pasta dish that highlights the best of fresh ingredients.
- Total
- 20 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the Fresh Pasta
- 300 grams 00 flour, plus extra for dusting
- 3 numbers large eggs, at room temperature
- 1 tablespoon olive oil, for the dough
For the Ragu
- 300 grams cooked beef sausage, sliced
- 2 tablespoons olive oil, for sautéing
- 4 cloves garlic, minced
- 400 grams fresh tomatoes, chopped (can substitute canned if unavailable)
- 200 grams asparagus, trimmed and cut into 3cm pieces
- 200 grams broccolini, cut into bite-sized pieces
- to taste salt
- to taste pepper
- Prep
- 10 min
- Cook
- 10 min
About this recipe
Inspired by traditional Italian cooking, this dish celebrates the rich combination of flavours and textures in a hearty ragu. Drawing from the rustic heartiness of Italy's bolognese, this recipe incorporates seasonal vegetables and fresh pasta for a vibrant yet comforting meal. Chefs like Massimo Bottura have emphasized the importance of fresh ingredients in their recipes, influencing the use of broccolini and asparagus in this dish to meld perfectly with the beef sausage ragu, elevating this home-cooked meal.
Method
-
Step 1: Prepare the Fresh Pasta Dough
On a clean surface or in a bowl, create a well with the flour and add eggs and olive oil into the centre. Gradually incorporate the flour into the eggs using a fork until a dough forms. Knead the dough for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 10 minutes at room temperature.
Ensure the dough remains covered to prevent drying out during resting. -
Step 2: Cook the Ragu
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced beef sausage and sauté until browned, about 3 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant. Stir in the chopped tomatoes, asparagus, and broccolini. Season with salt and pepper, stirring occasionally. Cook for about 5-6 minutes until the vegetables are tender and the sauce has slightly thickened.
Ensure the sausage is heated through to at least 75°C internally. Broccolini and asparagus should be vibrant and tender but not mushy. -
Step 3: Roll and Cut the Pasta
After the dough has rested, divide it into four pieces. Keep the unused pieces covered. Using a pasta machine or rolling pin, roll out the dough into thin sheets, about 1-2 mm thick. Cut the sheets into your desired pasta shapes (tagliatelle or pappardelle recommended) and toss lightly in flour to prevent sticking.
Keep the dough covered to avoid drying out while rolling out the other pieces. -
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil. Add the fresh pasta and cook for 2-3 minutes until the pasta floats and is al dente. Reserve about 100ml of pasta cooking water, then drain the pasta in a colander.
Fresh pasta cooks quickly! Monitor closely to avoid overcooking. -
Step 5: Combine and Serve
Add the drained pasta to the skillet with the ragu. Toss to combine, adding reserved pasta water a little at a time to help the sauce adhere to the pasta. Taste and adjust seasoning with salt and pepper. Serve immediately on warmed plates, garnished with freshly grated parmesan or herbs if desired.
Ensure the pasta is well-coated in the ragu, adjusting the consistency with the reserved pasta water as necessary.
Tips
- For added richness, incorporate a splash of cream into the ragu towards the end of cooking.
- If desired, substitute the sausage with roasted cherry tomatoes for a vegetarian option.
- Add fresh herbs such as basil or parsley to garnish before serving for extra freshness.
- Prepare the pasta dough a day in advance and store it in the fridge to enhance the flavours.
- Experiment with different vegetables in the ragu, such as peas or spinach.
Equipment
- Large pot for boiling pasta
- Large skillet
- Kitchen knife
- Cutting board
- Colander
- Wooden spoon
- Serving plates
Serve it with
Sides
-
Garlic Bread
The crusty texture and garlic essence complement the rich and robust flavours of the ragu.
-
Mixed Green Salad
Provides a refreshing contrast to the hearty pasta dish, balancing the meal.
Goes well with
-
Tiramisu
A classic Italian dessert that follows the rich main course perfectly.
-
Frittata
Can serve as a light appetizer or brunch dish that aligns with the vegetable theme of the pasta.
Drinks
-
Chianti Red Wine
A full-bodied red wine that pairs beautifully with the hearty flavours of the ragu, enhancing the overall dining experience.
-
Sparkling Water with Lemon
A refreshing non-alcoholic option that cleanses the palate between bites.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
