Pasta Madness

Sausage, Saffron & Fennel Ragu

Serve with:

Ingredients

  • ¼ teaspoon (a generous pinch) saffron threads
  • ½ cup (120 ml) hot (but not boiling) water
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • ½ yellow onion, finely chopped
  • ½ small fennel bulb, finely chopped
  • Kosher salt and freshly ground black pepper
  • 3 garlic cloves, minced
  • 12 ounces (340 grams) uncooked sweet Italian or fennel-flavored sausage, any casings removed
  • ¾ cup (180 ml) dry white wine like Pinot Grigio
  • 1 (24- or 26-ounce/680- or 750-gram) jar tomato purée (passata) or 1 (28-ounce/794-gram) can peeled whole tomatoes
  • 1 bay leaf
  • Finely grated Pecorino Romano, for serving (optional)
  • Torn fresh basil leaves, for serving

Directions

  1. With your fingers or with a mortar and pestle, gently crush the saffron threads to break them up and release their flavor and add to a small bowl. Pour over the hot water and steep for 15 minutes.
  2. In a Dutch oven or large nonstick sauté pan, warm the oil over medium-low heat. Add the onion and fennel and season with salt and pepper. Cook until softened but not browned, stirring occasionally, about 10 minutes. Add the garlic and cook until fragrant, stirring constantly, 30 seconds.
  3. Push the vegetables to one side of the pot and add the meat. Flatten it into a patty with a wooden spoon or spatula and allow to cook undisturbed until golden, 3 to 5 minutes. Flip the meat, break it into small pieces, and cook until no longer pink, about 3 minutes more.
  4. Mix the meat and vegetables together. Increase the heat to medium-high and pour in the wine, scraping up any browned bits from the bottom of the pot, and simmer 2 to 3 minutes. Stir in the tomatoes, then swish some water around the empty container to catch the residual juices and add it to the pot. (If using whole tomatoes, use a wooden spoon to break them up.) Add the bay leaf, saffron and its liquid, and a pinch of salt and pepper.
  5. Bring to a simmer, then reduce to a low bubble and cook for 1½ hours, stirring occasionally. If the sauce starts to look dry, add a splash of water. Discard the bay leaf and season to taste.
  6. Cook your pasta of choice until just shy of your liking. Ladle ½ cup (120 ml) pasta cooking water into the sauce, then transfer the pasta directly to the pot (or drain it first and reserve 1 cup (240 ml) pasta cooking water). Toss to combine and cook until the pasta is well coated, 1 to 2 minutes, adding more cooking water to loosen as needed. Divide the pasta among bowls and serve topped with grated cheese, if using, and basil.

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