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Maltagliati sausage ragù
Serves 4
Easy
Prep:
Cook:
The garlic and fennel are perfect flavourings for this classic Italian recipe traditionally made up of the leftover trimmings of fresh pasta. Add a little of the pasta cooking water to give it a bit more of a sauce. Frozen peas are great to throw in at the end, though radicchio would be equally good.
Skip to ingredients
- 2 tbsp olive oil
- 2 garlic clovessliced
- 1/2 fennel bulbfinely diced
- Pinch of fennel seedstoasted and crushed
- Pinch of coriander seedstoasted and crushed
- 4 spicy fennel sausagesmeat squeezed out
- 175ml white wine
- 300g fresh maltagliati pasta
- 1 heaped tsp salted butter
- Grated Parmesanto serve
- A handful of flat-leaf parsleyleaves picked and chopped, to serve
Nutrition: per serving
- kcal705
- fat35g
- saturates13g
- carbs61g
- sugars6glow
- fibre6g
- protein26g
- salt1.4g
Method
step 1
Add the olive oil to a large frying pan over a low heat. Add the garlic and fennel and crushed spices and sauté for 10 minutes, until soft but without any colour.
step 2
Using your hands, break up the sausagemeat and add it to the pan. Stir and allow the meat to colour and lose its rawness.
step 3
Add the wine and deglaze the pan, scraping up the goodness on the bottom, then let it bubble away until it's reduced by about half. Add a couple of tablespoons of water and cook for 10 minutes to form a sauce.
step 4
In the meantime, cook the pasta in boiling salted water according to the packet instructions, until al dente. Drain and immediately toss the pasta into the pan with the sausagemeat. Add the butter and allow it to melt and glaze the pasta, then finish with a sprinkling of Parmesan and flat-leaf parsley, to serve.
