Noodles With Sausage Ragu

Yield: 4-6 servings

INGREDIENTS

1⁄2 fennel bulb, stalks discarded, bulb cored and coarsely chopped 1⁄2 yellow onion, coarsely chopped 1 tablespoon fennel seeds 1 (28-ounce) can whole peeled tomatoes 2 pounds sweet Italian sausage, casings removed 1tablespoon extra-virgin olive oil, plus extra for drizzling 1⁄2 teaspoon salt, plus salt for cooking pasta 2tablespoons tomato paste 4garlic cloves, minced 1 1⁄2 teaspoons dried oregano 3⁄4 cup red wine 1 cup water Pepper 1 pound pappardelle or tagliatelle (wide noodles) Grated Parmesan cheese Cook’s notes: You will have 3cups of extra sauce, which can be refrigerated (for 3 days) or frozen (for 1 month) and used to sauce another pound of pasta.

PROCEDURE

1: Pulse fennel, onion and fennel seeds in food processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed; transfer to separate bowl. Process tomatoes in now empty processor until smooth, about 10seconds; transfer to second bowl. Pulse sausage in now empty processor until finely chopped, about 10 pulses, scraping down sides of bowl as needed. 2: Heat oil in Dutch oven over medium-high heat until shimmering. Add sausage and cook, breaking up meat with spoon, until all liquid has evaporated and meat begins to sizzle, 10-15minutes. 3: Add fennel mixture and 1⁄2 teaspoon salt and cook, stirring occasionally, until softened, about 5 minutes. (Fond — the browned bits — on bottom of pot will be deeply browned.) Add tomato paste, garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. 4: Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute. Add water and pureed tomatoes and bring to simmer. Reduce heat on low and simmer gently, uncovered, until thickened, about 45minutes. Season with salt and pepper to taste; cover and keep warm. 5: Bring about 4quarts of water to a boil in large pot. Add pasta and 1tablespoon salt and cook, stirring often, until al dente. Reserve 1cup cooking water, then drain pasta and return it to pot. Add 3 cups sauce and 1⁄2 cup reserved cooking water as needed. Transfer to serving dish. Drizzle with extra oil, sprinkle with Parmesan and serve. Source: “Big Flavors From Italian America” by America’s Test Kitchen