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Sausage malloreddus
Italian
Main
30 mins
Pasta
Easy
Serves
4

This recipe from Stevie Parle (chef patron of popular fresh pasta joint Pastaio) is the ultimate fall-back store cupboard meal.

If you can't find fresh Italian sausages, then add a little diced pancetta to achieve that all-important smoky flavour.

Recipe courtesy of
Ingredients
  • 2tsp fennel seeds
  • 1 dried chilli, crushed
  • 1tsp dried oregano
  • 2 garlic cloves, finely sliced
  • 400g Italian sausages
  • 250ml white wine
  • 2 tomatoes, roughly chopped
  • 500g malloreddus
  • A handful of rosemary, chopped
  • Olive oil
  • A handful of grated Parmesan
Method
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Method
  • Bash the fennel seeds, chilli and rosemary in a pestle and mortar until ground and nicely combined.
  • Heat a splash of oil in a heavy casserole pan, then add the garlic until it begins to colour and becomes sticky.
  • Add the fennel mixture, stir, then squeeze the sausage meat out of the skins and into the pan. Fry until the meat colours, breaking it up a little with a spoon as you go.
  • Bring a pan of salted water to the boil and cook the pasta according to the packet instructions. Drain, reserving some of the pasta water.
  • Stir the pasta through the sausage sauce, then add the Parmesan and a little cooking water to loosen.
  • Sprinkle with extra parmesan to serve.

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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