TAGLI­ATELLE WITH SAUSAGE AND AR­TI­CHOKES

Sunday Herald Sun - Stellar - - Weekly Planner - by half. Add ar­ti­choke and sim­mer for 1

“This easy din­ner is so quick to throw SERVES 4- 6 2 tbs ex­tra vir­gin olive oil, plus ex­tra to driz­zle 1 onion, finely chopped 2 gar­lic cloves, crushed 1 tsp fen­nel seeds 3 (250g) Ital­ian pork sausages (or good- qual­ity pork sausages), cas­ings re­moved ¾ cup (180ml) dry white wine 500g mar­i­nated ar­ti­choke hearts, cut into quar­ters 400g tagli­atelle ¼ bunch flat-leaf pars­ley, leaves picked and chopped, smaller leaves re­served to serve 1 radic­chio, shred­ded (or 150g rocket) ½ cup (40g) finely grated pecorino, plus ex­tra to serve In a large non-stick fry­pan, heat oil over medium-low heat. Add onion, gar­lic and fen­nel seeds, and cook for 4-5 min­utes, stir­ring, un­til soft. In­crease heat to medium- high and add sausage meat, us­ing a wooden spoon to break into small pieces. Cook for 5 min­utes or un­til browned. Add wine and cook 2 min­utes or un­til re­duced minute or un­til warmed through. Set aside. Bring a large pot of salted wa­ter to a boil over high heat. Add pasta and cook un­til al dente. Drain, re­serv­ing ½ cup (125ml) cook­ing wa­ter. Add pasta and re­served liq­uid to pork mix­ture, then bring to a boil over high heat. Cook, toss­ing, for 1 minute or un­til sauce thickly coats the pasta. Fold through pars­ley, radic­chio and pecorino. To serve, di­vide among plates, driz­zle with olive oil, scat­ter with re­served pars­ley, ex­tra pecorino and a twist of black pep­per. NUTRI­TION • 18G PROTEIN • 8G SAT FAT • 52G CARB • 2G SUG­ARS • 840MG SODIUM • 510 CAL (2130KJ)

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