Sort ingredients
kat_kat_1972
QR Code
Listen
Pdf
Start by prepping your soffrito of fennel, celery, and shallot and then thinly slice some garlic.
Take sausages out of the casing and then get these into a pan with some good quality olive oil and a little bit of butter. Once the fat starts to render, you can add in your soffrito for a couple of minutes and then add in the garlic and rosemary and really let the fat render here for a few minutes.
Add your chicken stock then reduce it by about half. In the meantime you can prep the breadcrumbs with a little bit of olive oil and lots of black pepper and then put these in the oven until they’re golden. I do this for about the time it takes the pasta to cook.
Add your double cream to your ragu along with the parmesan, your cooked pasta, and a little bit of pasta water to loosen the sauce.
Plate with lots of pasta and bread crumbs and more parmesan e middle.