Entree: Italy – Marche – Pasta alla Marchigiana (Pasta tossed with a slow-cooked pork sausage and tomato ragù from the Marche region, finished with Pecorino cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 12 oz (340 g) dried tagliatelle or pappardelle
- 1 lb (454 g) Italian pork sausage, casings removed
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 medium onion, finely chopped, approx. 5 oz (140 g)
- 1 carrot, finely diced, approx. 2 oz (60 g)
- 1 celery stalk, finely diced, approx. 1.5 oz (45 g)
- 2 cloves garlic, minced
- 1/2 cup (120 ml) dry white wine (Verdicchio preferred)
- 14 oz (400 g) canned whole peeled tomatoes, crushed by hand or roughly chopped
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) chicken stock or reserved pasta water
- 1/2 tsp (2 g) dried oregano
- 1/4 tsp (1 g) red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup (50 g) freshly grated Pecorino Romano or Pecorino from Marche
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil for the pasta.
2. In a wide sauté pan, heat the olive oil over medium heat. Add the chopped onion, carrot, and celery and cook gently until softened and translucent, about 6–8 minutes.
3. Add the minced garlic and cook 1 minute until fragrant. Increase heat to medium-high and add the pork sausage, breaking it up with a spoon; brown the meat evenly, about 6–8 minutes.
4. Pour in the white wine and allow it to reduce by half, scraping up any browned bits from the pan.
5. Stir in the crushed tomatoes, tomato paste, chicken stock, oregano, and red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, and cook uncovered 20–30 minutes until the ragù is thickened. Season with salt and black pepper.
6. When the sauce is nearly ready, cook the tagliatelle in the boiling water according to package directions until just al dente. Reserve 1/2 cup (120 ml) pasta cooking water, then drain the pasta.
7. Add the drained pasta to the ragù along with a splash of reserved pasta water if needed; toss vigorously over low heat for 1–2 minutes so the sauce coats the pasta and finishes cooking.
8. Remove from heat, stir in half of the grated Pecorino, and divide among warmed plates. Sprinkle with remaining Pecorino and chopped parsley and serve immediately.