Rigatoni in a salsiccia, pancetta and vegetable ragù

Our slightly modified take on the whole salsiccia ragù story.

With the addition of ingredients like fresh red paprika, sweet paprika in powder form and spring onions.

LIST OF INGREDIENTS USED:

– 3 italian sweet salsiccias, casings removed and torn into pieces

– 50 g of diced pancetta

– 4 spring onions, cut into pieces, green part too

– 1/2 glas of red wine, for deglazing purpose

– 1/2 of a whole garlic bulb, individual cloves cut into thin slices

– 1 TBS of dried marjoram

– 1 whole fresh red paprika, deseeded and cubed

– 1 TBS of sweet paprika powder

– 1 large yellow carrot, cubed

– 1 stick of fresh green celery, cubed

– 3 smaller fresh tomatoes

– 1 TBS of tomato paste

– 2 very small dried peperoncini, crumbled

– 1 TBS of freshly cracked black pepper

– 1-2 TBS of olive oil

– 2-3 salted anchovie fillets*

– grated grana padano (optional)

Pasta shape used were rigatoni from Garofalo.

*anchovy fillets are added to boost the flavors in the dish without being felt

PREPARATION:

1st pot for the purpose of ragù making -> moderate heat -> roast the pancetta, sausage meat and the salted anchovies-> remove them -> roast diced carrots, spring onions, celery, fresh red paprika and garlic without color -> bring back the sausage and pancetta -> deglaze with red wine -> wait to evaporate -> add the fresh tomatoes and tomato paste -> add paprika powder -> add marjoram, cracked black pepper and crumbled chillies for heat -> add water -> bring to a boil, cover with a lid, turn the heat down and simmer for 30-40 minutes -> reduce the sauce to the consistency you like

2nd pot -> cook the desired pasta form in boiling salted water al dente or to the level you prefer

3rd dish -> take the pasta directly out of the cooking water and mix with the desired quantity of ragù, toss well for the creaminess to come out -> if too dry add a bit of pasta cooking water -> toss some more -> finish by drizzling some good quality olive oil (some might use a tiny knob of butter) and toss -> plate the dish and sprinkle with hard italian grated cheese if desired -> ENJOY

This was super delicious…