Tajarin al Ragù di Salsiccia

Tajarin, Piedmont’s slender egg ribbons, pair with a rustic sausage ragù started on soffritto and white wine. Simmered with tomato until rich and clinging, it brings cozy northern Italian comfort to a weeknight table.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 495 cal
• 12g protein
• 27.5g carbs
• 8g fat
• 4g fiber

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Ingredients

• 12 oz tajarin or thin egg tagliatellePantry
• 12 oz pork sausage, casings removedMeat
• 1 small onion, finely choppedProduce
• 1 small carrot, finely choppedProduce
• 1 rib celery, finely choppedProduce
• 1/2 cup dry white winePantry
• 1 cup tomato passata or crushed tomatoesPantry
• 2 tbsp butterDairy
• 1 cup Parmigiano-Reggiano, gratedDairy
• 1 tbsp olive oilPantry
• to taste salt and pepperSpices

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.