We’re mixing breakfast foods and pasta in the DelmarvaLife kitchen as we get a preview of an upcoming event.
Brenton Wallace from Crust and Craft is making Breakfast Sausage Ragout, Poached Egg and Pecorino Cheese.
Brenton Wallace from Crust and Craft and Co-Chair of Celebrity Chef’s Beach Brunch, Nicole Bailey, tell us about an upcoming event while making a fantastic pasta dish
The Celebrity Chef’s Beach Brunch is Sun., Oct. 2. Brenton and Co-Chair of Celebrity Chef’s Beach Brunch, Nicole Bailey tells us all about the upcoming event taking place on Sunday, Oct. 2 at the Rusty Rudder in Dewey Beach, beginning at 11 am. Get tickets here.
Breakfast Sausage Ragout, Poached Egg and Pecorino Cheese
Ingredients:
1 tablespoon extra-virgin olive oil
1 pound pork breakfast sausage, removed from the casings
3 cloves garlic, thinly sliced
1 onion, finely minced
1 carrot, finely minced
1 bunch thyme leaves
1 bunch oregano leaves
3 teaspoon dried sage
1/2 cup white wine
16-ounces can peeled San Marzano tomatoes and their juices
2oz Pecorino Cheese shaved
Salt and pepper
1# cooked Rigatoni
3oz dice unsalted butter
Directions:
In a 12 to 14-inch skillet, heat 1 tablespoon olive oil over high heat
until just smoking. Add the sausage and cook over high heat until it
begins to brown in its own fat. Drain the excess fat and stir in the
garlic, onion, carrot, 1/2 of the thyme, 1/2 of the oregano, dried sage,
white wine and tomatoes and bring to a boil. Reduce heat to a simmer
and cook, uncovered, 20 minutes, until mixture has a thick ragu
consistency. Stir in the remaining thyme and oregano.
To Assemble:
In a sauté pan add 8 oz of the Ragu and 1oz of butter and turn on high.
When hot and bubbling add the rigatoni and toss. Season with salt and
pepper. Place in a pasta bowl and garnish with shaved pecorino. Top
with a soft poached egg.
