Calabrian chili sausage and fennel ragu with pasta
Laura in the Kitchen · ♥ 1.7K likes · 74.7K views · 3 min video
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Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- ½ bulb fennel
- 8 oz sausage
- 8 oz pasta
- 1 whole shallot
Core and thinly slice the fennel; thinly slice the shallot.
- olive oil
In a skillet large enough for the sauce and pasta, heat a little olive oil; add the sausage, casing removed, crumbled by hand and broken up with a wooden spoon as it cooks.
Browning the sausage
Add the fennel and shallot and cook five or six minutes until they cook down and colour, scraping up the bits stuck to the bottom; add a good pinch of salt.
- salt
- Calabrian chilies in olive oil
Add the Calabrian chilies and cook together about 30 seconds.
- ½ cup dry white wine
- 15 oz tomato puree
- ¼ cup water
- fresh basil
Add the tomato puree and the water rinsed from the can, a little fresh basil and a pinch of salt; simmer on gentle heat for about 30 to 35 minutes.
Boil the pasta in salted water, lifting it out about a minute before the package time so it is al dente.
- parm
- parsley
Add the pasta to the sauce and cook together a minute or two to absorb the flavour; finish with lots of parm and finely chopped parsley and basil.