Sausages are an excellent shortcut ingredient for midweek pastas. The secret is to finding a top-shelf Italian sausage, made with quality pork and seasoned with herbs and spices, to add instant flavour to your strozzapreti. Combine with radicchio, sage and walnuts, and you have a quick and easy autumn dish.
- 400 gm strozzapreti
- 60 ml (¼ cup) extra-virgin olive oil
- 600 gm Italian-style pork sausages, casings removed
- 150 gm Swiss brown mushrooms, sliced
- 1 small radicchio, leaves torn
- ¼ cup loosely packed sage leaves
- 80 gm finely grated pecorino
- 150 gm ricotta
- Toasted chopped walnuts and fried sage (optional), to serve
- 1Cook pasta in a large saucepan of boiling salted water until al dente (8 minutes), then drain, reserving 60ml (¼ cup) cooking water.
- 2Meanwhile, heat 1 tbsp oil in a large, deep frying pan over medium-high heat, add sausage and cook, stirring occasionally, breaking up meat with a wooden spoon, until browned and just cooked (3 minutes). Add mushrooms and cook, stirring occasionally, until tender (4 minutes). Add radicchio and sage, and stir until just wilted (1 minute). Add pasta, half the pecorino, remaining oil and enough reserved water to coat, season and toss until heated through.
- 3Serve topped with spoonfuls of ricotta, remaining pecorino, walnuts and fried sage, if using.