March 02, 2021
Rated 5 stars by 1 users
Pasta is what is for dinner!
This pasta dish is usually made with shell-shaped pasta which I could not find in Springfield, MO. I used Casarecce pasta and this recipe came out delicious. Enjoy!
60 ml olive oil (¼ cup)
1 small onion
1 small carrot, peeled and finely chopped
1 celery stalk, finely chopped
500 gm gnochetti Sardi (malloredus) I used Casarecce pasta
250 gm Circle B Ranch Sweet Italian sausage, skins removed
1 tbsp tomato paste
1-24 oz Marina's Italian Style Tomato Sauce
5 saffron threads
2 bay leaves
1 sprig rosemary
5 basil leaves
To serve: finely grated Pecorino
Heat olive oil in a large frying pan, add onion, carrot and celery and cook over medium heat for 6 minutes or until soft, add sausage meat and cook, breaking up with the back of a spoon, for 10 minutes.
2Add tomato paste and cook for 1 minute, then add tomatoes, saffron and herbs. Reduce heat to low and cook, stirring occasionally, for 45 minutes. Season to taste with sea salt. Sauce should be thick.
3Cook pasta in a large saucepan of boiling salted water until al dente. Drain and stir through sauce. Serve with grated Pecorino.
Taste the difference that natural raising makes to pork. Also taste the delicious sauces, chutneys and Bloody Mary. 100% born and processed in the United States.