Sausage and Wild Fennel Ragu (4)

A great sauce for pasta from ” Sicily” by Katie and Giancarlo Caldesi.

Sausage and Wild Fennel Ragu (4)
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Sausage and Wild Fennel Ragu (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. 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).
  3. 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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