Tagliatelle with Ragu and Italian sausage

Italian sausage

Ok, so I admit I am not a big one for pasta, and I think some Italian dishes are such a production, you are often too exhausted to eat them afterwards.

..However, my family seems to think they are great, so he’re’s one with Italian sausage you can try.

For an excellent tasting sauce for this dish of pasta with sausages, be sure to use fresh ones from a butcher or a good Italian deli.

The sauce will keep for 3-4 days in the refrigerator, so you can make more than you need and then enjoy the remainder another day with a different pasta.

Serves 4
Preparation time takes about  15 minutes
Cooking time takes about 1 hour 20 minutes

350g fresh spinach or egg tagliatelle
60ml freshly grated pecorino or Parmesan cheese

For the sauce:
8 fresh Italian pork and garlic sausages
15ml olive oil
1 onion, peeled and finely chopped
1 carrot, peeled and finely chopped
1 celery stick, finely chopped
225ml vegetable stock
2 flat mushrooms, chopped
1 bunch of fresh thyme, tough stalks removed
1x800g can plum tomatoes
salt and freshly ground black pepper
50g butter

Preheat the oven to 200°C, 400°F, gas mark 6.

Place the sausages on a baking tray and cook in the oven for 10 minutes.

Heat the oil in a large saucepan, add the onion, carrot and celery and pour in the stock. Cook for 5 minutes. Chop the sausages and add to the pan together with the chopped mushrooms. Cook for a further 5 minutes. Stir in the thyme leaves and tomatoes with their juice. Season with salt and freshly ground black pepper. Cover and cook for 1 hour until the sauce is thick, stirring occasionally.

During the final 10 minutes of the sauce’s cooking time, cook the pasta in a large pan of boiling salted water for 5-8 minutes, or according to the instructions on the packet, until al dente.

Drain and transfer to a large pasta bowl.

Stir the butter into the sauce, then pour over the pasta.

Sprinkle with the cheese and toss to mix.

Serve immediately with a large side salad.

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