Italian
Stringozzi with Sausage Ragu
by Gambero Rosso · 452K subscribers on YouTube
Homemade stringozzi pasta (water and flour pasta) served with a creamy goat cheese sauce and a quick sausage ragu with carrot, spring onion, rosemary and sage.
- Difficulty
- medium
Ingredients
12 items- Durum Wheat SemolinaHalf of the flour mix
- FlourHalf of the flour mix
- WaterAs needed to form a dough
- Stracchinato di CapraA soft goat cheese; quantity to taste
- MilkA splash to melt the cheese
- Carrot1 medium carrot
- Spring Onion1 spring onion, white part only
- SausageHigh-quality natural sausage; 2-3 pieces
- White WineFor deglazing
- RosemaryA few fresh leaves
- SageA few fresh leaves
- Olive OilExtra virgin olive oil, a drizzle
Method
- Make the fresh pasta: mix half semola and half all-purpose flour, add water gradually and knead until smooth. Let rest for 10–20 minutes.
- Prepare the cheese cream: heat a splash of milk in a small pot, add stracchinato di capra (goat cheese) and stir until melted, then blend until smooth. Set aside.
- Prepare the vegetable base: peel and finely chop the carrot and the white part of the spring onion.
- In a pan, heat a drizzle of olive oil and sauté the carrot first, then add the spring onion.
- Remove the casing from the sausages, crumble them into the pan and brown for about one minute.
- Deglaze with white wine, add a few rosemary and sage leaves, then cook on low heat.
- Roll out the rested pasta on a floured surface and cut into irregular strips (stringozzi).
- Cook the pasta in boiling salted water until al dente.
- Drain the pasta directly into the pan with the ragu, add a dollop of the cheese cream, and toss to combine.
- Serve immediately.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
