Pork & Fennel Sausage Pasta



This is a variation on a recipe featured in Gourmet Traveller from Giovanni Pilu of Pilu's at Freshwater http://gourmettraveller.com.au/malloredus_alla_campidanese.htm


Ingredients
  • 1 x celery stick (string removed) finely chopped
  • 1 x carrot, peeled and finely chopped
  • 1 x medium sized onion finely chopped
  • 1 x garlic clove finely chopped
  • 5 x pork & fennel sausages (or italian pork sausages), skin removed
  • 1/2 cup of dry white wine
  • 1 x sprig of rosemary leaves, finely chopped
  • 2 x tbls tomato paste
  • 1 x 400g tin of diced tomatoes
  • 1 x cup roughly chopped Cavolo nero
  • 5 x basil leaves torn
  • 2 tbls olive oil
  • 1/4 cup extra virgin olive oil
  • 1/2 tspn sugar
  • 500g dried penne pasta
  • Grated Parmigiano Reggiano to serve

Method

In a heavy based frying pan, fry on medium-high heat onion, celery, carrot, garlic and rosemary in the olive oil for 5-7 minutes or until soft.

Add sausage to the pan and break up with back of a wooden spoon. Fry for 5 minutes until slightly brown. Add tomato paste and fry further 2 minutes constantly stirring. Add white wine and reduce liquid for 2-3 minutes.

Add tinned tomatoes, cavolo nero, sugar and extra virgin olive oil and simmer, stirring frequently, for another 25-30 minutes.

Add basil. Serve stirred through freshly cooked pasta and topped with grated Parmigiano Reggiano.

Comments

  1. I think you made this when we were over last xmas - it was fantastic!

    ReplyDelete

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