There is something about a white ragù peppered with fennel that will always be special. It is much quicker to make than a beef ragù, but is still punchy in flavor. I like my ragù spicy, but if you aren’t a fan, simply leave out the red pepper flakes.
Ingredients
10 ounces (280 g) good-quality Italian sausages
1 small onion, finely diced
1 head of fennel, finely diced
2 garlic cloves, grated
1 rosemary stalk, leaves picked and chopped
1 tablespoon olive oil
1 teaspoon fennel seeds
1 teaspoon red pepper flakes, or to taste
2⁄3 cup (160 ml) white wine
2⁄3 cup (160 ml) heavy cream
2⁄3 cup (160 ml) chicken stock
7 ounces (200 g) fresh egg tagliatelle
2⁄3 cup (60 g) grated Parmesan
Salt and pepper
Method
Slit the skins of the sausages and squeeze the meat out into a wide pan with a lid. Place over medium heat and fry for 10 minutes, or until the fat has rendered and the meat is turning golden, breaking the meat up with a wooden spoon occasionally. Add the onion, fennel, garlic, rosemary, and olive oil.
Bash the fennel seeds in a mortar and pestle, add the red pepper flakes, and cook, stirring frequently, for 10 minutes. Pour in the wine and cook for 5 minutes.
Add the cream and stock. Season with salt and pepper, then cover the pan with a lid and simmer gently for 30 minutes.
In the last 5 minutes, bring a large saucepan of water to a boil. Season with salt, add the pasta, and cook according to the packet directions, or until al dente.
Remove the ragu from the heat and, using tongs, add the pasta to the sauce, tossing very well. Gently stir in half the cheese and serve with the remaining cheese at the table.
This recipe and others that are prefect for treating a friend or loved one can be found in A Meal for Two by Emily Ezekiel.