Casarecce with sausage and mushrooms

Sausages are the pasta cheat's best friend, bringing an instant hit of flavour and richness. And, of course, the better the sausage, the better the flavour hit.

You'll need

1 tbsp olive oil 4 thin pork sausages (about 100gm each), removed from casings and crumbled 500 gm cauliflower (about ½ head), cut into florets 4 small garlic cloves, thinly sliced 100 gm Swiss brown mushrooms, coarsely chopped 100 gm chestnut mushrooms, trimmed 125 ml dry white wine 400 gm dried casarecce Finely chopped flat-leaf parsley and finely grated parmesan, to serve


  • 01
  • Heat oil in a frying pan over high heat, add sausage and fry until browned (4-5 minutes). Add cauliflower and fry until golden (2-3 minutes), add garlic and stir until fragrant (1 minute), then add mushrooms and fry until tender (2-3 minutes). Deglaze pan with wine and keep warm.
  • 02
  • Cook pasta in a large saucepan of boiling salted water until al dente (10-12 minutes). Drain, reserving some of the pasta water, then add pasta and a little water (2-3 tbsp) to sauce, add a sprinkling of parsley, season to taste and toss to combine. Scatter with parmesan and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Gutsy southern-Italian red such as aglianico

Featured in

June 2017

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