Pork & Fen­nel Ragu

Irish Examiner - Magazine - - The Maker Up Edit -

Serves 2

250g riga­toni

1 tbsp olive oil

2 gar­lic cloves, finely chopped

½ tbsp fen­nel seeds

3 large butch­ers sausages, prefer­ably with fen­nel, cas­ings re­moved

400g tomato pas­sata

50g frozen spinach

A good hand­ful of fresh basil

Parme­san cheese, shav­ings to serve

1. Cook the pasta in a large pot of boil­ing salted wa­ter for 12 min­utes or so un­til al dente be­fore drain­ing.

2. While the pasta is cook­ing, heat the oil in a large fry­ing pan over a medium high heat. Add the gar­lic and fen­nel seeds and fry for 30 sec­onds or un­til aro­matic and the gar­lic be­gins to go golden. Add in the sausage meat and fry un­til lightly browned, break­ing up with the back of a wooden spoon as it fries.

3. Pour in the tomato pas­sata, add in the spinach break­ing up with a wooden spoon and bring to a steady sim­mer and cook for 10 min­utes un­til thick­ened slightly. Check for sea­son­ing and add salt and red chilli flakes as re­quired.

4. Pour the sauce into the pot of pasta and stir to com­bine com­pletely. Serve with fresh basil and Parme­san.

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