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

How to prepare pasta with cotechino ragout

Step 1

First, place the cotechino in a pan of cold water1 and, once boiling, cook it for about twenty minutes or for the time indicated on the package.

step 2

Sauté the garlic clove in a non-stick pan with a generous splash of extra virgin olive oil, a sprig of rosemary and chopped carrots, celery and onions2.

step 3

Once the cooking time is up, drain the cotechino, remove it from the casing and peel it3.

Step 4

Chop finely with a knife4.

Step 5

Add the cotechino to the pan with the sauce and brown for 5 minutes.

Step 6

Deglaze with red wine6.

Step 7

Add the tomato puree and mix well with a wooden spoon7, cover with a lid and continue cooking on a low heat for half an hour.

Step 8

Once you have a thick, thin sauce, remove the garlic8and season with salt and pepper.

Step 9

Cook the pasta in plenty of boiling, lightly salted water, drain when al dente and add directly to the pan with the sauce9.

Step 10

Stir in the grated Parmesan cheese10.

Step 11

Divide the pasta with cotechino ragù between individual plates11, bring to the table and serve.