Tropea Fileja with Calabrian Sausage and Tomato Ragù

The quintessential Calabrian first course

Fileja di Tropea is the quintessential Calabrian pasta: a short, twisted shape, bronze-drawn, that beautifully holds rich, flavorful sauces. Paired with a Calabrian sausage and tomato ragù, it becomes an irresistible first course that expresses the soul of Southern Italian cuisine.

Ingredients

• 320 g bronze-drawn Fileja di Tropea
• 300 g fresh Calabrian sausage
• 400 g peeled tomatoes
• 1 Tropea onion
• 2 cloves garlic
• Calabrian extra virgin olive oil to taste
• Calabrian chili pepper to taste
• Fresh basil
• Grated Calabrian pecorino cheese to taste
• Salt to taste

Preparation

1. Peel the sausage and Crumble it roughly.
2. In a large skillet, heat the extra virgin olive oil and sauté the sliced ​​onion and garlic for 3 minutes.
3. Add the crumbled sausage and sauté over medium heat for 5 minutes.
4. Add the crushed peeled tomatoes, chili pepper, and salt. Simmer for 20 minutes.
5. Cook the Fileja in plenty of salted water according to the package instructions.
6. Drain the pasta al dente and toss it in the ragù for 2 minutes.
7. Serve with fresh basil and plenty of grated pecorino cheese.

Tips

The bronze-drawn Fileja di Tropea has a rough surface that holds the ragù perfectly. Don't overcook it: it should remain al dente. For an even more intense flavor, add a spoonful of 'nduja to the ragù while cooking.