Fregula e Salsicce (Italian Name of the Recipe)

Yield: Servings 6


½ cup freshly grated Grana Padano
½ teaspoon kosher salt
¾ cup dry white wine
1 bunch scallions, trimmed and chopped
1 medium onion, chopped
1 pound fregula
1 tablespoon tomato paste
12 ounces sweet Italian sausage without fennel seeds, removed from
2 fresh bay leaves
2 tablespoons extra-virgin olive oil, plus more for drizzling
7 cups Chicken Stock
8 fresh sage leaves, chopped
Pinch of crushed red pepper flakes


  1. Bring the chicken stock to a bare simmer in a moderate-sized deep
    cooking pan and keep it hot. Heat a medium Dutch oven on
    moderate heat. Put in the olive oil. When the oil is hot, put in the
    sausage. Cook and crumble using a wooden spoon until the sausage is browned all over, approximately five minutes. Put in the onion, bay leaves, and sage, and cook until the onion is nearly soft, approximately five minutes.
  1. Make a space in the middle of the pot, and put in the tomato paste.
    Cook the tomato paste in that spot until it toasts and darkens a shade
    or two, approximately one minute. Mix the tomato paste into the
    onion and sausage, and put in the fregula. Toss to coat the fregula in
    the sausage mixture and coat it with oil. Let toast one minute or two,
    then put in the white wine. Heat to a simmer, and cook until the
    wine is reduced away, approximately three minutes.
  2. Put in 4 cups of the simmering stock and the salt and crushed red
    pepper, partially cover the pan, adjust the heat so the liquid is
    simmering, and cook, putting in the rest of the stock in two
    additions (as for risotto), until the fregula is firm to the bite,
    approximately eighteen minutes. Take the bay leaves. Mix in the
    scallions, cover the pot, and allow it to sit five minutes. Remove the
    cover, and fluff the fregula using a fork. Drizzle with the grated
    cheese and a final sprinkle of olive oil, toss thoroughly, and serve