IN THE KITCHEN WITH: Ron Pantello

Cooking is in Longboater Ron Pantello’s blood. He learned from his father, mother and grandfather, but has furthered his skills with cooking courses from Euphemia Haye and Giuliano Hazan. He likes to prepare something three to four days a week, and this recipe is one of his favorites to make.

It comes from the restaurant I Trulli on East 27th Street in Manhattan. Ron and his wife Pat used to eat there weekly, and were even married its garden courtyard. He asked the owner for the recipe, and he gave it to him. But the chef kept leaving something out – keeping it his own little secret. Over years of begging and pleading for the secret ingredients, Pantello is now satisfied with this recipe.

Sausage Ragu
Ingredients:
2 to 2.5 lbs Italian sausage (half hot, half mild)
2 Tablespoons finely chopped garlic
1 Spanish onion, finely chopped
¼ cup olive oil
1 tablespoon Herbs de Provence
2 Bay Leafs
1 12 oz can diced tomatoes
3 threads of saffron (optional)
1 cup red wine (Cabernet or other hearty wine)
1 small can or 2 tablespoons of Tomato paste concentrate
2 tablespoons heavy cream (optional)
16 oz. Orecchiette “Little Ears” pasta

Method
1. Place meat in a large pan with about ½ inches of water, cover and steam until most of the water disappears. Uncover and lightly brown. After cooling, remove the casing from the sausage and lightly chop the meat. Set aside.
2. Finely chop one Spanish Onion
3. Finely chop about two tablespoons of garlic.
4. Heat olive oil. Combine the onion and garlic in pan and sauté. Onions first, then add garlic, salt and pepper (do not over cook). Once the onions are opaque remove from the heat and set aside.
5. Combine sausage with onion and garlic in a large pan adding the diced tomatoes with juice. Mix and then add one cup of red wine. Then add saffron threads and continue cooking.
6. Once mixed well, add tomato paste making a thick sauce (add a little water or chicken stock if more moisture is required Add herbs de Provence and bay leafs and cook for about one hour. Make sure enough moisture is available for a thick sauce). At the end or upon reheating, add the cream for richer flavored sauce (optional).
7. Heat 3 quarts of water, well salted. Once boiling add orecchiette pasta. Cook until el dente
8. Place cooked pasta in a bowl. Mix pasta with one cup of sauce. Then serve topped with remaining sauce.

For an enriched flavor, have the sauce sit overnight.