Tajarin al Ragù di Salsiccia

Serves 4 · 20 min prep · 40 min cook

Ingredients

• 12 oz tajarin or thin egg tagliatelle
• 12 oz pork sausage, casings removed
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 rib celery, finely chopped
• 1/2 cup dry white wine
• 1 cup tomato passata or crushed tomatoes
• 2 tbsp butter
• 1 cup Parmigiano-Reggiano, grated
• 1 tbsp olive oil
• to taste salt and pepper

Instructions

1. 1Soffritto: cook onion, carrot, and celery gently in oil and butter.
2. 2Add sausage; break up and brown. Deglaze with wine.
3. 3Add tomato; simmer to a rich, not watery, ragù. Season.
4. 4Boil tajarin in salted water until al dente.
5. 5Toss pasta with ragù and a splash of pasta water. Finish with Parmigiano.