Fileja di Tropea 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 magnificently holds rich and flavorful sauces. Paired with a Calabrian sausage and tomato ragù, it becomes an irresistible first course that tells the whole soul of Southern Italian cuisine.
Ingredients
- 320 g Fileja di Tropea bronze-drawn pasta
- 300 g fresh Calabrian sausage
- 400 g peeled tomatoes
- 1 Tropea onion
- 2 garlic cloves
- Calabrian extra virgin olive oil to taste
- Calabrian chili pepper to taste
- Fresh basil
- Grated Calabrian pecorino to taste
- Salt to taste
Method
- Remove the sausage casing and crumble roughly.
- In a large pan, heat the olive oil and sauté the sliced onion and garlic for 3 minutes.
- Add the crumbled sausage and brown over medium heat for 5 minutes.
- Add the crushed peeled tomatoes, chili and salt. Cook over low heat for 20 minutes.
- Cook the Fileja in plenty of salted water following the package instructions.
- Drain al dente and toss in the ragù for 2 minutes.
- Serve with fresh basil and plenty of grated pecorino.
Tips
Bronze-drawn Fileja di Tropea has a rough surface that perfectly holds the ragù. Do not overcook: it must remain al dente. For an even more intense flavor, add a spoonful of Nduja to the ragù during cooking.
