SEASONAL INTERNATIONAL RECIPE: Fennel and Sausage Ragù with Penne
Posted By: The Malaga Food Guide - Gibraltar & Málaga
17th May 2023
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We like to serve it with Penne, but it works equally well with Spaghetti, Rigatoni or Tagliatelle.
Serves 4
Ingredients
- 400g coarse pork sausage meat or 400g sausages, skins removed
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 large garlic clove, grated
- 2 celery sticks, chopped
- ¾ tsp fennel seeds, roughly ground
- ¼ tsp chilli flakes
- 1 fresh rosemary sprig, leaves finely chopped
- 150ml dry vermouth
- 150ml double cream
- 150ml Chicken stock
- 50g Parmesan cheese, freshly grated, to serve
- salt and black pepper
- 60 g of your Chosen pasta per person
Method
This is a really easy midweek supper. It’s fragrant, creamy and tasty and an economical meal
Break up the sausage meat into a large ovenproof pan and add half the oil to start with. If the sausage meat is fatty, it might render quite a bit of fat and you won’t need the rest of the oil; if it’s quite dry, you will. Cook over a medium heat for about 10 minutes, stirring from time to time. Add the onion, garlic, celery, fennel seeds, chilli flakes and rosemary, season, then cook for a further 15 minutes. Pour in the vermouth, cook for few minutes until reduced by half, then add the cream and stock.
Put a lid on the pan and simmer gently for half an hour – take the lid off near the end if the sauce needs thickening up.
Boil your chosen pasta for the recommended time, then drain well and add the cooked pasta to the ragu so that all the pasta is coated.
Serve with shavings of Parmesan and ground black pepper
