Pasta with Sautéed Broccolini, Asparagus and Beef Sausage Ragu
This complex but rewarding dish features a rich ragu made from cooked beef sausage, tomatoes, garlic, and sautéed broccolini and asparagus, served over a bed of fresh pasta. Your culinary expertise will shine through as you create this delightful combination that balances flavours and textures beautifully.
- Total
- 20 min
- Serves
- 4
- Level
- Adventurous
Created with Pantry Bliss
Ingredients
4 servings
For the Fresh Pasta
- 400 grams Type 00 flour, for making pasta
- 4 large Eggs, at room temperature
For the Sauce
- 300 grams Cooked beef sausage, sliced or crumbled
- 200 milliliters Tomato passata, store-bought
- 3 cloves Garlic, finely minced
- 200 grams Asparagus, trimmed and cut into 4 cm pieces
- 200 grams Broccolini, trimmed and cut into bite-sized pieces
- 50 milliliters Olive oil, extra virgin
- to taste Salt
- to taste Cracked black pepper
- optional grams Parmesan cheese, grated, for serving
- Prep
- 10 min
- Cook
- 10 min
About this recipe
The idea for this dish emerges from the well-loved Italian tradition of pasta paired with vibrant sauces and seasonal vegetables, reminiscent of meals enjoyed on family occasions in Tuscany. Drawing from the culinary techniques of renowned chefs like Massimo Bottura, this recipe encompasses both the rich flavors of traditional ragu and the crunchiness of fresh seasonal produce, showcasing the balance of taste and texture that defines great Italian cooking. By creating fresh pasta from scratch, the dish also pays homage to the origins of traditional Italian cuisine.
Method
-
Step 1: Prepare the Fresh Pasta Dough
On a clean work surface, mound the Type 00 flour and make a well in the center. Crack the 4 eggs into the well. Using a fork, gently beat the eggs while gradually incorporating the flour starting from the edges of the well. Once combined, knead the dough for 8-10 minutes, until smooth and elastic. Wrap the dough in cling film and rest for at least 10 minutes at room temperature.
Ensure the dough is not too sticky; adjust by dusting with more flour as needed. -
Step 2: Prepare the Vegetables
Heat 25 millilitres of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to let it burn. Add the sliced beef sausage and cook for 2 minutes until slightly browned. Incorporate the asparagus and broccolini, sautéing for another 5 minutes until vegetables are tender but crisp. Season with salt and cracked black pepper.
Avoid overcooking the vegetables; they should remain vibrant in color. -
Step 3: Combine the Sauce
Pour the tomato passata into the skillet with the vegetables and sausage. Stir to combine and simmer for about 5 minutes until slightly thickened. Adjust seasoning with salt and cracked black pepper to taste.
Make sure the sauce is bubbling gently; adjust heat if necessary to prevent sticking -
Step 4: Roll and Cut Fresh Pasta
On a lightly floured surface, divide the rested pasta dough into quarters. Roll out each portion using a pasta machine or a rolling pin to about 1-2 mm thick. Cut into desired shapes, such as tagliatelle or fettuccine. Toss with a little flour to prevent sticking. Repeat with remaining dough portions.
Ensure pasta is evenly rolled for consistent cooking; avoid overworking the dough to maintain tenderness. -
Step 5: Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the freshly cut pasta and cook for 2-4 minutes until al dente. Reserve about 100 millilitres of pasta cooking water, then drain the pasta in a colander.
Taste the pasta before draining to ensure it's cooked to al dente; overcooked pasta will become mushy. -
Step 6: Finish the Dish
Add the drained pasta to the skillet with the ragu. Toss to combine, adding reserved pasta cooking water as needed to achieve the desired sauce consistency. Serve immediately, garnished with grated Parmesan cheese if desired.
Ensure the pasta is well-coated with the sauce; adjust with pasta water for the right consistency.
Tips
- For extra flavor, add a pinch of red pepper flakes to the ragu while it simmers.
- Replace broccolini with other seasonal greens like spinach or kale if desired.
- Make the pasta dough ahead of time and store in the fridge for up to 24 hours.
- Pair with a light salad of mixed greens for added freshness.
Equipment
- Digital kitchen scale
- Large pot for boiling pasta
- Large skillet
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Pasta machine or rolling pin
- Spoon
- Measuring spoons
Serve it with
Sides
-
Garlic Bread
The buttery, garlic-flavoured bread perfectly complements the rich ragu, adding a delightful crunchy texture.
-
Caesar Salad
A crisp Caesar salad provides a refreshing bite and a contrast in texture to the hearty pasta.
Goes well with
-
Tiramisu
The rich, creamy layers of tiramisu balance the savory richness of the pasta dish and end the meal on a sweet note.
Drinks
-
Pinot Grigio
Its light, crisp nature pairs beautifully with the richness of the ragu and complements the earthiness of the vegetables.
-
Sparkling Water with Lemon
A refreshing palate cleanser that offsets the richness of the ragu without overpowering it.
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.
