Red Curry Ragù combines two things we love: a good, meaty ragù sauce and spicy red Thai curry. With this recipe, red curry paste combines with pork sausage to create an intriguing, spicy and unexpected ragù. If you can find them, the deep green Makrut lime leaves add a colorful and bright note to the ragù. Red Curry Ragù pairs perfectly with Rigatoni, Penne, Ziti, Mostaccioli, Radiatore or even Gnocchi and a bold red wine. Chianti anyone? Save room for a dessert afterwards, such as Blood Orange Custard Pie, and an espresso.
Prep Time: 30 minutes, Total Time: 1 hour 30 minutes, Serves: 4 over pasta
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Ingredients:
- 4 Tbs Olive Oil
- 4 oz / 8 Tb Red Curry Paste*
- 2 oz Pancetta or Pork Jowl Bacon, diced
- 1 lb Pork Sausage*, either loose or removed from casings
- 1 medium Onion, diced to yield 1 cup
- 1 medium Carrot, scrubbed, trimmed and minced
- 1 ½ cups halved Cherry Tomatoes or chopped Roma Tomatoes
- 4 Makrut Lime leaves*, center rib removed and minced very finely
- 2 oz/57 grams Rigatoni, Penne, Ziti or Mostaccioli Pasta per person
- Grated Parmigiano and Romano cheeses at the table
Preparation:
- Heat the olive oil in a wide, deep frying pan over a medium high heat until the oil’s surface starts to shimmer.
- Spoon the red curry paste into the pan, stirring to mix it into the hot oil; simmer until fragrant, about two minutes.
- Add the pancetta or pork jowl bacon to the curry paste, stir to mix and sauté uncovered until the fat begins to render.
- Crumble the pork sausage meat into the pan, stirring to coat with the curry paste; cook uncovered until browned.
- Add the onion and carrot to the ragù, stir to mix with the browned sausage meat, cover and sauté until the onion and carrot have softened.
- In a separate pot, bring well-salted water to a boil, add the pasta and cook until al dente.
- Add the tomatoes and makrut lime leaves to the ragù, mix, cover and cook until the tomatoes soften and cook down; add a splash or two of the hot pasta water if the sauce starts to stick.
- Once the ragù is done, remove from the heat; keep warm, covered and set aside while the pasta cooks.
- Drain and stir the cooked pasta into the Red Curry Ragù, then spoon into individual bowls and serve immediately; sprinkle generously with grated Parmesan and Romano cheeses at the table.
*Notes:
- Red Curry paste is usually sold in four-ounce cans, though I’ve also seen it available in larger resealable plastic containers. It can be found in most Asian markets and the Asian/International foods aisle of your supermarket.
- Using hot pork sausage meat is not recommended as the red curry paste is very spicy.
- Makrut Lime Leaves are available fresh or fresh/frozen in bags in Asian specialty markets; never buy dried makrut lime leaves. If unavailable, you can substitute the zest of 1 lime.