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Vesuvio al Ragù di Salsiccia e Rape

Vesuvio al Ragù di Salsiccia e Rape

Named after the still-active volcano on whose slopes the city of Napoli was built, Vesuvio is a short curly pasta common to the southern region of Campania. Each piece has numerous nooks and crannies that make it a great match for a chunky sauce like the Neapolitan-style ragù in this recipe.

Our chefs recommend using a simple sweet sausage (no fennel or hot pepper here!) to avoid overwhelming the other flavors in this traditional pasta dish.

Vesuvio al Ragù di Salsiccia e Rape (Vesuvio Pasta with Sausage Ragù and Broccoli Rabe)
Recipe courtesy of Eataly

Yield: 6 servings

1 pound Vesuvio pasta
12 ounces sweet sausage
1 bunch or handful of broccoli rabe
1 tablespoon red wine
1 cup tomato purée
½ cup chicken or beef stock
Salt, to taste
Coarse sea salt for pasta cooking water
3 tablespoons extra virgin olive oil
Freshly-grated Pecorino Romano cheese, for serving

Remove the sausage casings and crumble the meat into a small bowl. Drizzle the red wine over the meat and massage the wine into the meat by hand until it is soft and elastic about two minutes.

Place the meat in a cold skillet with high sides. Place the skillet over low heat and slowly cook the meat until it no longer looks raw, about two minutes. Nota bene: do not brown the meat!

Add the tomato purée and stir to combine. Increase the heat until the tomato purée is simmering gently.

Add the stock, stir once, and decrease the heat until the ragù is at a very gentle simmer, with a bubble just occasionally breaking the surface. Simmer uncovered, without stirring, for two hours. The meat should poach in the liquid and turn very soft.

When the sauce is cooked, carefully spoon off and discard any liquid remaining on the top. Chop the broccoli rabe finely and cook in sauce for two minutes. Season to taste with fine sea salt and remove from heat.

Bring a large pot of water to a boil for the pasta. When the water is boiling, heavily salt it with coarse sea salt and add the pasta. Cook the pasta until al dente (meaning "to the tooth!").

Spread a small amount of the sauce on the bottom of a warmed pasta serving bowl. When the pasta is cooked, drain it in a colander and transfer it immediately to the serving bowl. Top with the remaining sauce and toss vigorously to combine. Drizzle on the extra virgin olive oil and toss again. Serve immediately with freshly-grated Pecorino Romano cheese on the side.

Buon appetito!


Need ingredients? Visit our butcher counters in NYC and Chicago to pick up our housemade sweet sausage!