Sausage, porcini and fennel seed ragu pappardelle

Sausage, porcini and fennel seed ragu pappardelle

By
From
My Italian Kitchen
Serves
4
Photographer
Chris Middleton

Pork, porcini mushrooms and fennel is such a complex combination. This dish is earthy and fresh yet rich, and goes wonderfully well with fresh pappardelle.

Ingredients

Quantity Ingredient
1/2 cup dried porcini mushrooms
3 tablespoons extra-virgin olive oil
2 onions, finely diced
2 garlic cloves, finely chopped
1 long red chilli, finely diced
400g italian pork sausages, skin removed and meat broken up
1 tablespoon fennel seeds
125ml white wine
sea salt flakes
500g fresh pappardelle pasta
parmigiano reggiano, to serve

Method

  1. Boil the kettle and pour the boiling water into a heatproof bowl with the dried porcini mushrooms to soak for about 10 minutes until they are soft. Drain but reserve the liquid as it has a beautiful porcini mushroom flavour. Roughly chop the mushrooms.
  2. Pour the olive oil into a large saucepan and set over a medium heat. Add the onions, garlic and chilli, and sauté for a few minutes until the onions start to lightly colour.
  3. Add the porcini, broken-up sausage meat and fennel seeds to the onion mixture. Cook for a few minutes until the sausage meat has just cooked through.
  4. Add a little of the porcini water, reduce that by half, and then add the white wine. Cook the wine off and simmer the sauce. Season with sea salt and freshly ground black pepper.
  5. Meanwhile, cook the pasta in boiling salted water until al dente, about 3–4 minutes. Strain the pasta and toss through the sauce.
  6. Grate some Parmigiano on top and crack some fresh pepper. Enjoy warm!
Tags:
laura
cassai
my
italian
kitchen
masterchef
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