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Tipo 00's casarecce with pork and fennel sausage ragù


"Good pork sausage with coarse meat is essential for this recipe's success," says Tipo 00's Andreas Papadakis. At the restaurant, the chefs make their own casarecce; we've used dried pasta here. "Make sure the pasta you buy is Italian, ideally from Gragnano," says Papadakis.

You'll need

100 ml extra-virgin olive oil 4 Italian-style thick pork and fennel sausages, skins removed, and broken into bite-sized pieces 2 tbsp (about 6 cloves) finely chopped garlic 1 tsp finely chopped sage 125 ml dry white wine 125 ml (½ cup) chicken stock 1 large head of radicchio, quartered, washed and thickly sliced 500 gm dried casarecce 50 gm parmesan, finely grated 2 tbsp finely chopped flat-leaf parsley Grated parmesan, to serve

Method

  • 01
  • Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). Add garlic and sage, stir until fragrant (1-2 minutes), then add wine and boil until almost all evaporated (3-4 minutes). Add stock and radicchio, and cook until radicchio wilts (2-3 minutes). Check the sauce and season to taste if necessary.
  • 02
  • Cook casarecce in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving a little pasta water, then toss pasta in sauce with parmesan and parsley, adding a little pasta water if needed to thin the sauce. Season to taste and serve in warm bowls topped with grated parmesan.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

2013 Rallo “La Clarissa” Syrah, Sicily. A powerful wine with rich blackberries, and chalky tannins to bring out the fennel flavour.

Featured in

April 2016

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