Fennel and Sausage Ragù
with Penne
That is
a very easy midweek supper. It’s aromatic, creamy and attractive and a cost-effective meal
At
Malaga Meals Information we wish to serve it with Penne, however it works equally nicely
with Spaghetti, Rigatoni or Tagliatelle.
Serves
4
Substances
|
400g coarse pork sausage meat or 400g |
|
1tbsp olive oil |
|
1 small onion, finely chopped |
|
1 giant garlic clove, grated |
|
2 celery sticks, chopped |
|
¾ tsp fennel seeds, roughly floor |
|
¼ tsp chilli flakes |
|
1 contemporary rosemary sprig, |
|
150ml dry white wine |
|
150ml double cream |
|
150ml Hen inventory |
|
50g Parmesan cheese, |
|
salt and black pepper 60 g of your Chosen pasta
Technique Break up the sausage |
Put a lid on the pan and simmer gently for half an hour – take the lid
off close to the tip if the sauce wants thickening up.
Boil your chosen pasta for the really useful time, then drain nicely and add
the cooked pasta to the ragu so that every one the pasta is coated.
Serve with shavings of parmesan and floor black pepper
