Casarecce with sausage and mushrooms

AT A GLANCE

  • Serves 4 people

Sausages are the pasta cheat's best friend, bringing an instant hit of flavour and richness. And, of course, the better the sausage, the better the flavour hit.

  • 1 tbsp olive oil
  • 4 thin pork sausages (about 100gm each), removed from casings and crumbled
  • 500 gm cauliflower (about ½ head), cut into florets
  • 4 small garlic cloves, thinly sliced
  • 100 gm Swiss brown mushrooms, coarsely chopped
  • 100 gm chestnut mushrooms, trimmed
  • 125 ml dry white wine
  • 400 gm dried casarecce
  • Finely chopped flat-leaf parsley and finely grated parmesan, to serve
01   Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower and fry until golden (2-3 minutes), add garlic and stir until fragrant (1 minute), then add mushrooms and fry until tender (2-3 minutes). Deglaze pan with wine and keep warm.
02   Cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving some of the pasta water, then add pasta and a little water (2-3 tbsp) to sauce, add a sprinkling of parsley, season to taste and toss to combine. Scatter with parmesan and serve.

Topics:

PASTA, FAST, ITALIAN, WINTER, SAUSAGES

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY AND LUCY TWEED

Drinking Suggestion:

GUTSY SOUTHERN-ITALIAN RED SUCH AS AGLIANICO , suggested by MAX ALLEN

FEATURED IN

June 2017

June 2017

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