Pasta with Cotechino Ragù: the recipe for a rich and tasty first course, perfect for parties

Ingredients

Calamarata-Nudeln

320 gr

Pre-cooked Cotechino

500 gr

Tomato puree

400 gr

red wine

40 ml

Grated Parmesan cheese

30 gr

Garlic

1 clove

Saddlery

1 Costa

Onion

1

carrot

1

Rosemary

1 Zweig

Extra virgin olive oil

qb

sale

qb

Baby

qb

Pasta with cotechino ragù is a rich and tasty first course, perfect for New Year’s Eve dinner as an alternative to the usual dish of cotechino and lentils, or to be consumed after the holidays to recycle the leftover cured meats in the Christmas basket.

In our recipe, the pre-cooked cotechino is boiled in cold water for the time indicated on the package, peeled, finely chopped with a knife and then cooked in a non-stick pan with a sprig of rosemary , a clove of garlic, etc.

Then add the carrots, celery and onion sautéed. When the meat is well browned, add the red wine, add the tomato puree and then continue cooking with the lid on until you get a thick, thin sauce.

At this point, add the calamarata drained al dente and then mix the pasta with the prepared sauce and a pinch of grated Parmesan: for a nutritious and rich dish that will surely be the last one.

We chose calamarata , a pasta shape with a rough and porous surface, perfect for capturing all the little pieces of cotechino. Alternatively, you can replace it with paccheri, mezze sleeves, rigatoni, but also with spaghetti or bucatini.

If you have leftover ragù, you can use it to season a homemade lasagna or a batch of gnocchi, or you can skip the tomato puree and try an equally delicious, simple version .

Find out how to prepare pasta with cotechino ragù by following the step-by-step instructions and advice. If you liked this recipe, also try the polenta with cotechino or the cotechino en crust .

How to prepare pasta with cotechino ragout

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