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Italian Sausage Ragu
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This variation of a classic Italian pasta dish is a delicious, simple supper using sausages fresh from the meat counter, pecorino cheese, tomato and fresh basil.
6 Waitrose Free Range Pork Sausages (from the meat counter)
1 tsp fennel seeds
1 tbsp olive oil
100ml red wine
2 tbsp tomato paste
300ml chicken stock
200g frozen soya beans
250g pack De Cecco Fettuccine All’uovo
25g pack fresh basil, shredded
25g pecorino cheese, grated
1. Remove the sausagemeat from the skins and set it aside. Fry the fennel seeds in the oil for 1 minute. Add the sausagemeat and fry until just brown. Pour in the wine and reduce until most of the liquid is gone.
2. Stir in the tomato paste, cook for 1 minute, then pour over the stock. Stir to combine and cook for a further 15-20 minutes until the sauce has reduced and thickened. Add the soya beans and continue to cook for 3 minutes until the sauce is thick and the soya beans hot and tender. Meanwhile, bring a large saucepan of lightly salted water to a rolling boil, add the pasta and cook until al dente. Drain thoroughly.
3. Stir in the shredded basil and serve the sauce tossed into the drained pasta, scattered with the pecorino.
A full-flavoured Italian wine will be perfectly suited to relaxed evenings around the table.
Typical values per serving:
This recipe was first published in May 2008.