Pici with Tuscan Sausage Pasta
A rich and flavour packed Tuscan sausage ragu made with the most delicious Italian sausages, fennel seeds, red wine and plum tomatoes, cooked to perfection and served with Pici pasta.
Servings: 4 people
Ingredients
- 1 lb Tuscan or Italian sausages (490g)
- 1 medium carrot
- 1 celery stalk
- 1 small white onion
- 2 cloves garlic
- 1 tsp fennel seeds
- 1 large sprig rosemary
- 1 tbsp olive oil
- 1/2 cup red wine (120ml)
- 28 oz canned plum tomatoes (800g)
- 3/4 cup water (200ml)
- salt and pepper
- 1 lbs pici pasta (500g)
Instructions
- Very finely chop the carrot, onion, celery and garlic, set aside. remove the sausages from their casings and add to a large pan under a medium heat. Break the sausages up as they brown using the side of a wooden spoon. Once browned, remove the sausages to a plate and drain any excess fat that's in that pan.
- Add 1 tbsp of olive oil to the pan and adjust the heat to medium/low. Add the carrot, celery and onion and stir occasionally with a wooden spoon for around 10 minutes until the veg is soft and the onions are translucent but not brown.
- Add the sausage meat back to the pan and add the garlic for 1 minute then add the wine. Stir the mixture for 1 minute then add the canned tomatoes and water. Add a good pinch of pepper, the fennel seeds and the sprig of rosemary.
- Let the ragu simmer for 45-50 minutes, stirring occasionally. You may need to add another splash of water half way through if it starts to reduce too much.
- Once the ragu is ready turn it down to the lowest heat possible and bring a pot of salty water to a boil. Add the pici pasta and cook according to packet instructions, once cooked remove the pasta from the water using a spaghetti spoon into the ragu. Toss the pasta through the ragu then serve in large bowls. Serve with grated parmesan.
Notes
Serves 4-6
Please note this recipe was tested and developed using metric measurements, all imperial measurements are approximate.
Nutrition
Calories: 774kcal
