Busiate con ragù di salsiccia e cime di rapa - Ricetta

Busiate with sausage ragù and turnip greens

🙋🏽Doses: 4 people


360 gr in busiate
350 g of sausage
fennel seeds as needed
1 small golden onion
50 g of rolled bacon
a small carrot
half a stick of celery
500 g of turnip tops
8 spoons of extra virgin olive oil
grated aged pecorino DOP as required
a chilli
200ml of white wine

For the gravy, finely chop the onion, celery and carrot.
Put the vegetables in a saucepan with the oil and brown it for 10 minutes over low heat, adding a little warm water.
In the meantime, open the sausage casing and extract the pulp.
Coarsely chop the bacon.
When the vegetables are wilted, add the chilli pepper, the fennel seeds and the well-shelled sausage, browning it well so that it browns.
Then add the pancetta, brown it and deglaze with the white wine. Raise the heat, let the alcoholic part evaporate, add salt and cook over low heat and covered for 45 minutes.

In the meantime, wash the turnip tops, clean them and roughly chop them. When the sausage ragout is well cooked and reduced, add the turnip tops, cook for 2 minutes and set the sauce aside.

Boil the pasta in plenty of salted water and drain it al dente, setting aside a little cooking water.
Season it with the sausage sauce and turnip tops, stirring it in the pan and adding a little of the cooking water if necessary.
Serve the pasta immediately after having sprinkled it with grated pecorino.

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