Fregola is a rolled pasta from Sardinia that has more than a few similarities with Israeli-style couscous. The small size and shape of this nutty pasta make it a great addition to soups and sides. Try this recipe served alongside any chicken dish.
- 6 tablespoons olive oil
- 1 cup medium-diced peeled carrot
- 1 cup medium-diced yellow onion
- 1 cup medium-diced peeled turnip
- 1 cup medium-diced peeled rutabaga
- 3 garlic cloves, smashed and peeled
- 3 sprigs fresh thyme
- 3 bay leaves, preferably fresh
- Kosher salt
- 1 (12-ounce) can San Marzano crushed tomatoes
- 1/2 teaspoon red pepper flakes
- 1 cup fregola
- 1 cup thinly sliced kale
- 1/2 cup freshly grated Parmesan cheese
1. In a large pot, heat the olive oil over medium heat. Add the carrots, onion, turnip, rutabaga, garlic, thyme, and bay leaves along with a large pinch of salt. Cook the vegetables and aromatics until slightly tender, about 10 minutes. Add the tomatoes, 1 cup water, and the red pepper flakes and simmer for 30 minutes.
2. Meanwhile, bring a small saucepan of salted water to a boil. Add the fregola and simmer for 10 minutes. Drain well.
3. Add the fregola and kale to the vegetable mixture and cook for 3 minutes.
4. Pick out the garlic cloves, thyme stems, and bay leaves and discard. Stir in the Parmesan, taste and adjust for seasoning, and serve.
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Source: Michael Symon's Carnivore: 120 Recipes for Meat Lovers
Submitted By: b smith
Fregola in Tomato Sauce