{"id":186,"date":"2023-05-17T12:35:00","date_gmt":"2023-05-17T12:35:00","guid":{"rendered":"https:\/\/malagafoodguide.com\/wordpress\/index.php\/2023\/05\/17\/seasonal-international-recipe-fennel-and-sausage-ragu\/"},"modified":"2024-01-25T12:04:30","modified_gmt":"2024-01-25T12:04:30","slug":"seasonal-international-recipe-fennel-and-sausage-ragu","status":"publish","type":"post","link":"https:\/\/themalagafoodguide.com\/index.php\/2023\/05\/17\/seasonal-international-recipe-fennel-and-sausage-ragu\/","title":{"rendered":"SEASONAL INTERNATIONAL RECIPE: Fennel and Sausage Ragu"},"content":{"rendered":"\t\t
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SEASONAL INTERNATIONAL RECIPE:\u00a0 Fennel and Sausage Rag\u00f9 with Penne<\/span><\/b><\/div>
Posted By: The Malaga Food Guide – Gibraltar & M\u00e1laga\u00a0<\/span><\/div>
First for M\u00e1laga Food News<\/span><\/a><\/div>
news@malagafoodguide.com<\/span><\/a><\/div>
Google Indexed on 170523<\/span><\/a><\/div>
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17th May 2023<\/span><\/div>
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We like to serve it with Penne, but it works equally well with Spaghetti, Rigatoni or Tagliatelle.<\/span><\/div>
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Serves 4\u00a0<\/span><\/div>
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Ingredients<\/span><\/b><\/div>
  • 400g coarse pork sausage meat or 400g sausages, skins removed<\/span><\/li>
  • 1 tbsp olive oil<\/span><\/li>
  • 1 small onion, finely chopped<\/span><\/li>
  • 1 large garlic clove, grated<\/span><\/li>
  • 2 celery sticks, chopped<\/span><\/li>
  • \u00be tsp fennel seeds, roughly ground<\/span><\/li>
  • \u00bc tsp chilli flakes<\/span><\/li>
  • 1 fresh rosemary sprig, leaves finely chopped<\/span><\/li>
  • 150ml dry vermouth\u00a0<\/span><\/li>
  • 150ml double cream<\/span><\/li>
  • 150ml Chicken stock<\/span><\/li>
  • 50g Parmesan cheese, freshly grated, to serve<\/span><\/li>
  • salt and black pepper<\/span><\/li>
  • 60 g of your Chosen pasta per person<\/span><\/li><\/ul><\/div>
    Method<\/span><\/b><\/div>
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    This is a really easy midweek supper. It\u2019s fragrant, creamy and tasty and an economical meal\u00a0<\/span><\/div>
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    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\u2019t need the rest of the oil; if it\u2019s 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.<\/span><\/div>
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    Put a lid on the pan and simmer gently for half an hour \u2013 take the lid off near the end if the sauce needs thickening up.<\/span><\/div>
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    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.<\/span><\/div>
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    Serve with shavings of Parmesan and ground black pepper<\/span><\/div>
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    \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\"Sausage-sage-and-fennel-pasta-1-480x270\"\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Scan For Recipe<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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