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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Sausage, radicchio and ricotta casarecce


You'll need

400 ml dried casarecce (see note) 90 ml extra-virgin olive oil 1 Spanish onion, thinly sliced 2 garlic cloves, finely chopped 1 tsp dried chilli flakes 4 thick pork and fennel sausages, skins removed 150 ml red wine 200 gm canned tomatoes, coarsely chopped ½ radicchio, thinly sliced ¼ cup (loosely packed) oregano, plus extra leaves to serve 2 tbsp aged red wine vinegar, or to taste 100 gm firm ricotta, coarsely crumbled To serve: finely grated parmesan

Method

  • 01
  • Cook pasta in a large saucepan of boiling salted water until al dente (7-8 minutes), drain (reserve 40ml pasta water) and return pasta to pan.
  • 02
  • Meanwhile, heat oil in a large frying pan over medium-high heat, add onion, garlic and chilli and stir occasionally until tender (4-5 minutes). Add sausage meat, breaking into pieces with a wooden spoon, and stir occasionally until browned (3-4 minutes). Add wine, simmer until reduced by two-thirds (2-3 minutes), add tomato and simmer until reduced by half (2-3 minutes). Add to pasta with radicchio, oregano, vinegar and reserved pasta water. Stir to wilt radicchio, season generously to taste and stir in ricotta. Scatter with extra oregano and serve hot with grated parmesan.

Note If casarecce is not available, substitute strozzapreti.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Apr 2012

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