Pasta with sausages, fennel seed and mozzarella ragù
- March 2014
- Serves 6
- Hands-on time 35 min
This cumberland sausage and mozzarella ragù from Debbie Major takes inspiration from the spicy Italian salsicce, which is traditionally used in this dish.
- 40.8g (19.7g saturated)
- 69.5g (7g sugars)
- 2.5g salt
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 500g Cumberland sausage ring
- 500g short chunky pasta, such as tubetti, rigatoni or penne
- 2 fat garlic cloves, crushed
- 1 large fresh rosemary sprig, leaves stripped and finely chopped
- ½ tsp chilli flakes
- 2 tsp fennel seeds, lightly crushed
- 400g chopped skinned tomatoes, fresh or from a can
- 2 tbsp sun-dried tomato paste or sun-dried tomato pesto
- 2 tbsp double cream
- 500g mozzarella (buffalo is best), torn into chunks
- Finely grated parmesan to serve
- Chopped fresh basil to garnish
- Bring a large pan of well salted water to the boil. Heat the olive oil in a large frying pan, then add the onion and fry gently for 6-7 minutes until soft and lightly browned. Meanwhile, remove and discard the skin from the sausage and break the meat into small pieces.
- Drop the pasta into the pan of boiling water, then bring back to the boil. Stir once to release any pasta from the bottom of the pan, then cook for 12 minutes or according to the pack instructions until al dente.
- Add the garlic, rosemary, chilli flakes and fennel seeds to the onions and fry for 1 minute. Add the sausage pieces and fry, stirring often, until starting to brown.
- Add the tomatoes and sun-dried tomato paste/pesto and simmer for 2-3 minutes. Stir in the cream and season to taste with salt and pepper.
- Drain the pasta, then quickly return to the pan and add the sausage ragù and the chunks of mozzarella. Stir gently until the cheese begins to melt. Serve straightaway, sprinkled with grated parmesan and chopped fresh basil.
If you have left over ragù, spread it over homemade pizza base, then bake. Top with fresh basil leaves to serve.
A ripe, rounded, peppery red from Sicily hits the spot here. Try the nero d’avola grape.
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