ITALIAN

CASARECCE WITH SAUSAGE RAGU

By Sam | 2 February, 2020

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A delicious variation on a traditional Italian meat sauce. High-quality Italian fennel sausages provide a perfect base and depth of flavour, whilst the wine, lemon and parsley bring freshness to the dish. A favourite when in need of comfort.

  • Author: Sam
Scale

Ingredients

4 Italian Fennel Sausages, skins removed

2 Shallots, diced

400g Dried Casarecce

2 Garlic Cloves, minced

400g Tin of Plum Tomatoes in their Juice

150ml Dry White Wine

Juice of Half a Lemon

1 Large Bunch of Parsley, roughly chopped

1 Generous Pinch of Salt and Pepper

TO COOK

Extra Virgin Olive Oil

TO SERVE

Grated Parmesan

METHOD

1. Place a large pan over a medium heat and add in the onion, sweat the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning.

2. Using your hands, thoroughly break up the sausages until the meat resembles minced pork. Add the sausage meat into the pan and turn up the heat, cooking until lightly browned. Season with salt and pepper before adding in the wine. Cook until the liquid is reduced by half.

3. Reduce to a medium-low heat and stir in the tomatoes. Leave the sauce to gently simmer for 20-30 minutes until the tomatoes and sausage meat have broken down to give an even consistency. Finally add in the lemon juice.

4. Place the casarecce in a large pot of salted boiling water, cook until al dente.

5. Making sure to retain some of the cooking water, drain the casarecce and add to the ragu with a splash of cooking water if needed to loosen the sauce. Add in the parsley and toss the pasta in the pan until well coated in the ragu. Serve immediately with some more parsley to garnish and a grating of parmesan.

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