SEASONAL INTERNATIONAL RECIPE: Fennel and Sausage Ragu

SEASONAL INTERNATIONAL RECIPE: Fennel and Sausage Ragù with Penne

Posted By: The Malaga Food Guide – Gibraltar & Málaga

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17th May 2023

We like to serve it with Penne, but it works equally well with Spaghetti, Rigatoni or Tagliatelle.

Serves 4

Ingredients

400g coarse pork sausage meat or 400g sausages, skins removed
1 tbsp olive oil
1 small onion, finely chopped
1 large garlic clove, grated
2 celery sticks, chopped
¾ tsp fennel seeds, roughly ground
¼ tsp chilli flakes
1 fresh rosemary sprig, leaves finely chopped
150ml dry vermouth
150ml double cream
150ml Chicken stock
50g Parmesan cheese, freshly grated, to serve
salt and black pepper
60 g of your Chosen pasta per person

Method

This is a really easy midweek supper. It’s fragrant, creamy and tasty and an economical meal

Break up the sausage meat into a large ovenproof pan and add half the oil to start with. If the sausage meat is fatty, it might render quite a bit of fat and you won’t need the rest of the oil; if it’s quite dry, you will. Cook over a medium heat for about 10 minutes, stirring from time to time. Add the onion, garlic, celery, fennel seeds, chilli flakes and rosemary, season, then cook for a further 15 minutes. Pour in the vermouth, cook for few minutes until reduced by half, then add the cream and stock.

Put a lid on the pan and simmer gently for half an hour – take the lid off near the end if the sauce needs thickening up.

Boil your chosen pasta for the recommended time, then drain well and add the cooked pasta to the ragu so that all the pasta is coated.

Serve with shavings of Parmesan and ground black pepper

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