A recipe from Mike Oehlers.
Ingredients
- 6 italian spicy sausages or good quality butchers’ Cumberland sausages
- 2-3 tbsp olive oil 2-3 tbsp
- juice and finely grated zest of 1 orange preferably blood orange
- 1 tsp sea salt salt
- 500 g rigatoni or other short pasta such as conchiglie or orecchiette
- 1 tsp chilli flakes or more to taste
- 1 tsp fennel seeds or more to taste
- 1 garlic clove crushed
- a glass white wine
- fennel fronds for garnish
- pecorino for serving use Sicilian if available
Servings:
Instructions
- Skin the sausages and break up the meat into small ½cm pieces, and fry in the olive oil on medium to medium-high heat in a large, deep sauté pan for about 2-3 minutes.Zest the orange and cut it in half.
- Meanwhile, bring a large pan of water to the boil – about 4 litres – and add about 1 tsp of salt. Cook the rigatoni for 1 minute less than it says on the packet, but test before draining – save perhaps a tablespoon or two of the cooking water.
- Add the chilli flakes, fennel seeds and garlic to the sausage meat, and mix together well.
- When the meat starts to sizzle (this should take about 5 minutes), add the wine and simmer until it has almost evaporated, then add the orange zest, stir well, and continue to fry on low heat for 2-3 minutes.
- While the pasta is draining, drizzle the sausage meat with the orange juice and stir in. Add the pasta to the pan with the sausage meat and mix in – if it needs loosening, add in some of the cooking water to your liking.
- Decorate with some fennel fronds and serve with medium or coarsely grated Sicilian pecorino.
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