Tipo 00's casarecce with pork and fennel sausage ragù

AT A GLANCE

  • Serves 4 - 6 people

"Good pork sausage with coarse meat is essential for this recipe's success," says Tipo 00's Andreas Papadakis. At the restaurant, the chefs make their own casarecce; we've used dried pasta here. "Make sure the pasta you buy is Italian, ideally from Gragnano," says Papadakis.

  • 100 ml extra-virgin olive oil
  • 4 Italian-style thick pork and fennel sausages, skins removed, and broken into bite-sized pieces
  • 2 tbsp (about 6 cloves) finely chopped garlic
  • 1 tsp finely chopped sage
  • 125 ml dry white wine
  • 125 ml (½ cup) chicken stock
  • 1 large head of radicchio, quartered, washed and thickly sliced
  • 500 gm dried casarecce
  • 50 gm parmesan, finely grated
  • 2 tbsp finely chopped flat-leaf parsley
  • Grated parmesan, to serve
01   Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). Add garlic and sage, stir until fragrant (1-2 minutes), then add wine and boil until almost all evaporated (3-4 minutes). Add stock and radicchio, and cook until radicchio wilts (2-3 minutes). Check the sauce and season to taste if necessary.
02   Cook casarecce in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving a little pasta water, then toss pasta in sauce with parmesan and parsley, adding a little pasta water if needed to thin the sauce. Season to taste and serve in warm bowls topped with grated parmesan.

Topics:

SAUSAGES, SAGE, FENNEL, AUTUMN, PASTA, RADICCHIO, LUNCH, SAUSAGES, ITALIAN

Recipe:

ANDREAS PAPADAKIS

Photography:

MARK ROPER

Styling:

LISA FEATHERBY

Drinking Suggestion:

2013 RALLO “LA CLARISSA” SYRAH, SICILY. A POWERFUL WINE WITH RICH BLACKBERRIES, AND CHALKY TANNINS TO BRING OUT THE FENNEL FLAVOUR. , suggested by LUKE SKIDMORE

FEATURED IN

April 2016

April 2016

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