Sugo with pork & fennel sausages and handmade pappardelle
Sugo with pork & fennel sausages and handmade pappardelle
by Chilli_Axe
2 Comments
Chilli_Axe
this is my peak comfort food and takes me straight back to my childhood whenever i eat it : ) it goes like this:
* cook 500g-600g sausages in olive oil on low heat to maximally render their fat, remove when browned, 10-15 minutes * gently cook a finely sliced onion in the rendered fat until completely soft, 10-15 minutes * add a few garlic cloves and chilli flakes, followed by a few tablespoons of tomato paste and a cup of white wine, scrape bottom of pan and let it reduce a bit, 3-5 minutes * add 4x400g tins whole peeled tomatoes, 1 tbsp fish sauce, dried oregano, and fresh basil + readd the sausages * gently simmer for 2hrs * when seasoning at the end, add 1 tbsp butter and a small dash of red wine vinegar (important) * pair with fresh pappardelle – 600g flour and 6 eggs was about right. rolled out to setting 6 (of 7) on atlas 150 * top with parmigiano reggiano and fresh basil, of course!
2 Comments
this is my peak comfort food and takes me straight back to my childhood whenever i eat it : ) it goes like this:
* cook 500g-600g sausages in olive oil on low heat to maximally render their fat, remove when browned, 10-15 minutes
* gently cook a finely sliced onion in the rendered fat until completely soft, 10-15 minutes
* add a few garlic cloves and chilli flakes, followed by a few tablespoons of tomato paste and a cup of white wine, scrape bottom of pan and let it reduce a bit, 3-5 minutes
* add 4x400g tins whole peeled tomatoes, 1 tbsp fish sauce, dried oregano, and fresh basil + readd the sausages
* gently simmer for 2hrs
* when seasoning at the end, add 1 tbsp butter and a small dash of red wine vinegar (important)
* pair with fresh pappardelle – 600g flour and 6 eggs was about right. rolled out to setting 6 (of 7) on atlas 150
* top with parmigiano reggiano and fresh basil, of course!
This looks fantastic. Trying it soon!