Maltagliati sausage ragù
- Angela Hartnett
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.8 out of 5.14 ratingsRate
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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.
Easily doubled
Low sugar
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
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2 garlic cloves
sliced
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1/2 fennel bulb
finely diced
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Pinch of fennel seeds
toasted and crushed
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Pinch of coriander seeds
toasted and crushed
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4 spicy fennel sausages
meat squeezed out
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175ml white wine
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300g fresh maltagliati pasta
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1 heaped tsp salted butter
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Grated Parmesan
to serve
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A handful of flat-leaf parsley
leaves picked and chopped, to serve
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Nutrition: per serving
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kcal705
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fat35g
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saturates13g
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carbs61g
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sugars6g
low
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fibre6g
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protein26g
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salt1.4g
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Method
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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.
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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.
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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.
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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.
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A star rating of 4.8 out of 5.14 ratings
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