Tiny Kitchen Recipes: Fusilli with pork-sausage ragù from Franny's
Test out the cookbook from the team behind the excellent Park Slope eatery with this winter-ready pasta dish
Wed Dec 4 2013
Photograph: John von Pamer
Fusilli with pork-sausage ragù from Franny's: Simple Seasonal Italian
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Andrew Feinberg and Francine Stephens, the husband-and-wife team behind Franny's and its newish sister restaurant, Marco's, released Franny's: Simple Seasonal Italian in June, bringing a crop of seasonal, uncomplicated recipes to our kitchens. Give the tome a try with the hearty, Southern Italian–inspired pasta dish below.
Fusilli with pork-sausage ragù from Franny's: Simple Seasonal Italian by Andrew Feinberg, Francine Stephens and Melissa Clark
- 2 tbsp unsalted butter
- 2 tbsp extra-virgin olive oil
- 2 1⁄2 lbs coarsely ground pork
- 2⁄3 cup 1⁄4-inch-diced pancetta
- 1⁄2 tsp chili flakes
- 3 large garlic cloves, minced
- 1 medium onion, minced
- 2⁄3 cup finely diced carrots
- 2⁄3 cup finely diced celery
- 2⁄3 cup chopped flat-leaf parsley
- 3 1⁄2 tbsp tomato paste
- 2⁄3 cup dry red wine
- 1 14-oz can Italian cherry tomatoes, drained and smashed, or canned diced tomatoes
- 2 cups water
- 2 tsp kosher salt, plus more to taste
- freshly cracked black pepper
- 1 lb fusilli
- finely grated Parmigiano-Reggiano and fresh ricotta for finishing
In a heavy stockpot or a Dutch oven, melt the butter with the olive oil over medium-high heat. Add the ground pork (cook in batches if necessary) and cook just until golden; be careful not to overbrown. Using a slotted spoon, remove the meat from the pot and set aside.
Add the pancetta to the pot and cook gently over medium heat until the fat is rendered and the meat begins to crisp. Stir in the chili flakes and garlic, and cook until fragrant, about 1 minute. Add the onion, carrots, celery and parsley, and cook until the onion is translucent, 10 to 15 minutes. Stir in the tomato paste and cook for 2 minutes, then add the red wine and bring to a simmer.
Add the pork to the pot, along with the tomatoes, water and salt. Bring the mixture to a simmer, cover the pot with a tight-fitting lid, and simmer for 40 minutes.
Remove the lid and continue to simmer until the ragù has thickened nicely, 15 to 20 minutes longer. Season to taste with salt and pepper. Let the ragù cool to room temperature, then refrigerate until thoroughly chilled.
Remove and discard about two thirds of the fat that has settled on the surface of the ragù, leaving the remaining third to be incorporated back into the sauce.
In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.
While the pasta is cooking, in a very large skillet (or a Dutch oven), warm the ragù over medium heat.
Toss the fusilli into the skillet with the ragù and cook until al dente, 1 to 2 minutes. If the sauce seems dry, add a few tbsp of water.
Divide the pasta among 4 individual serving plates or bowls. Finish each with a sprinkle of Parmigiano-Reggiano and a dollop of ricotta.
Serves 4 to 6
Excerpted from Franny's: Simple Seasonal Italian by Andrew Feinberg, Francine Stephens and Melissa Clark (Artisan Books). Copyright © 2013. Photographs by John von Pamer.
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Editor: Marley Lynch (@marleyasinbob)