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Radiatori Recipe

Name: Cardinales RADIATORI Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Radiatori pasta; 250 g Pork sausage; 100 g Prosciutto, diced; 100 g Pancetta, diced; 1 medium Onion, chopped; 3 cloves Garlic, minced; 1 medium Carrot, diced; 1 stalk Celery, diced; 150 ml Red wine; 400 g Crushed tomatoes; 200 ml Chicken stock; 1 tsp Dried oregano; 1 tbs Fresh basil, chopped; to taste Salt; to taste Black pepper; 2 tbs Olive oil

Inspired by Cardinale

Time50m

Serves4

cowboy style ragu, pork sausage, prosciutto, pancetta

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Frequently paired with

The best thing to pair and share with RADIATORI

Selected to pour

Centine Rosso 'SuperTuscan Blend', Toscana IGT

full-bodied · herbal · smoky

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Ingredients

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Pasta

14 1/8 oz (400 g) Radiatori pasta

Meats

8.82 oz (250 g) Pork sausage

3 1/2 oz (100 g) Prosciutto, diced

3 1/2 oz (100 g) Pancetta, diced

Vegetables

1 medium Onion, chopped

3 cloves Garlic, minced

1 medium Carrot, diced

1 stalk Celery, diced

Liquids

5/8 cup (150 ml) Red wine

14 1/8 oz (400 g) Crushed tomatoes

7/8 cup (200 ml) Chicken stock

Herbs & Spices

1 tsp Dried oregano

1 tbs Fresh basil, chopped

to taste Celtic sea salt

to taste black pepper

Fats

2 tbs olive oil

Method

Preparation

Prepare the pasta

Cook the radiatori pasta according to package instructions until al dente. Drain and set aside.

Cooking the ragu

Cook the meats

In a large skillet, heat olive oil over medium heat. Add the diced pancetta and cook until crispy. Then add the pork sausage, breaking it up with a spoon, and cook until browned.

Add vegetables

Add the chopped onion, garlic, carrot, and celery to the skillet. Sauté until the vegetables are softened, about 5 minutes.

Deglaze and simmer

Pour in the red wine and let it simmer for a few minutes until reduced. Add the crushed tomatoes and chicken stock, stirring to combine.

Season the sauce

Add the prosciutto, dried oregano, salt, and black pepper. Let the sauce simmer for 20-30 minutes, stirring occasionally, until thickened.

Combine pasta and sauce

Add the cooked radiatori pasta to the skillet, tossing it in the ragu until well coated. Stir in fresh basil just before serving.