real-time-recipes

Ragu Bianco with Pasta & Crispy Sage

November 01

This Ragu Bianco with Pasta is a delightful and comforting dish that showcases rich flavours and textures. This dish pairs wonderfully with a light green salad or crusty bread to soak up the delicious sauce. Enjoy crafting this dish, and feel free to make it your own with your favourite variations.

Serves 4
30 mins

Method

1. Begin by getting the pasta into a pan of boiling salted water
2. Add a bit of oil into a frying pan and squeeze the sausages out of their skins, pressing down with a wooden spoon or fork, to get nice gnarly crispy bits.
3. Then turn down the heat, add the onion, carrot, celery to the pan, season well and cook for a few minutes to soften. Then thinly slice your garlic cloves and add them to the pan too, stirring all the time.
4. Splash in the white wine and turn the heat up, allowing the pan to fiercely bubble and the wine to reduce by about half. Add the chicken stock, a few sprigs of rosemary and the butter, Then grate in a small amount of Parmesan and allow everything to simmer away.
5. In a separate pan add some olive oil and fry the sage leaves.
6. To finish, zest a lemon over the sauce and add the rest of the Parmesan cheese to the pasta. Begin to toss the pasta through the sauce then crumble over a few sage leaves and stir again.
7. Serve with the remaining crispy sage leaves on top and extra parmesan for grating.

12.5 oz / 2.5 cups tagliatelle or malfaldine pasta

6 Italian fennel sausages, skin removed

2 tsp fennel seeds

1 carrot, very finely chopped

1 onion, very finely chopped

2 sticks celery, very finely chopped

2 cloves garlic, finely sliced

10 fl oz white wine

13.5 fl oz chicken stock

1.5 oz butter

5.3 oz / 1.5 cups parmesan, very finely grated

Handful of sage leaves

Zest of 1 lemon

Olive oil

Sea salt & freshly ground black pepper

350g tagliatelle or malfaldine pasta