A great sauce for pasta from ” Sicily” by Katie and Giancarlo Caldesi.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1/2 large leek trimmed and finely chopped
- 500 g good Italian sausages
- 5 tablespoons red wine
- a small handful wild fennel finely chopped or 1 tsp fennel seeds
- salt
- freshly ground black pepper
- 100 g fresh ricotta
- 75 ml double cream (optional- add if the sauce needs it)
- 25 g finely grated parmesan (optional)
Servings:
Instructions
- Heat the oil in a large frying pan and fry the leek for around 5 minutes. Meanwhile, squeeze the sausage meat from the skins and crumble it into the pan with the leek. Fry over a medium to low heat until the meat is browned.
- Add the red wine and let it evaporate for around 5 minutes, then stir in the wild fennel (keep a little for garnish) and some pepper. Let the ragu cook slowly over a low heat for around 30 minutes. Taste and add a little salt if necessary (Italian sausages tend to be quite salty so go easy).
- Just before serving, stir in the ricotta and cream, if using, then add just-cooked pasta to the pan. Stir through and serve garnished with the reserved fennel and, if liked, some Parmesan on top.
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