Pork - Penne in Country Ragu

Serves: 6

Beth

ingredients

4 Tbs olive oil

4 oz Italian sweet sausage, casings removed.

1/2 cup fresh basil, chopped

12 oz penne pasta

1 cup pecorino romano cheese, freshly grated

2 garlic cloves, minced

1/8 tsp crushed red pepper

2 medium carrots, finely chopped

1 medium onion, finely chopped

1 celery stalk, finely chopped

2 cups canned diced Italian-style tomatoes

1 cup chicken broth

1/2 cup Chianti or other dry red wine

directions

Heat 2 Tbs oil in large skillet over med heat. Add sausage, garlic, and crushed red pepper; saute until brown, breaking up with fork, about 6 min. Add carrots, onion, and celery; saute until beginning to brown, about 10 min. Mix in tomatoes. Reduce heat, cover, and simmer 15 min, stirring occasionally. Add 1 cup broth and wine; simmer uncovered until liquid is slightly reduced, about 15 min. Add basil; cover and simmer until vegetables are very tender, adding more broth by 1/4 cupfuls if liquid evaporates too quickly and stirring occasionally, about 40 min. Simmer uncovered until ragu thickens to desired consistency, stirring often, about 10 min longer. Season lightly with salt and pepper.

Cook pasta. Drain, reserving 1/2 cup cooking liquid. Return pasta to pot. Mix in ragu, 1/2 cup cheese, and 2 Tbs oil. Add cooking liquid by 1/4 cupfuls to moisten, if desired. Season with salt and pepper.

Divide pasta among plates. Serve, passing 1/2 cup cheese separately.

Source: Beth