This week, I’m cooking from ‘Sicily’ by Katie & Giancarlo Caldesi, the new addition to their regional cookbook range. I started this week by cooking a creamy tomato risotto, a simple but delicious vegetarian dish. However by the middle of the week, I was craving some meat; and with the nights now getting longer, the temperature dropping, there appears to beless guilt when indulging in carb heavy dinners.
This recipe is perfect for these two cravings. A Sicilian Sausage Wild Fennel Pasta is not only rich and flavoursome but takes no time at all. Perfect to throw together after a long day at work and it may feel a little naughty eating it but its so good you just won’t care. This dish pulls you in and you just can’t say no to another mouthful until there is nothing left in the pot.What makes this pasta dish truly special, is the Wild Fennel, an ingredient which is hard to get hold of but can be found in specialist food stores. In London, there is a Sicilian food/patisserie store Strazzanti, founded by three sisters (51 Cleveland St. London, W1T 4JH) where I came across this dry version which is great addition to my herb and spice collection.
Ingredients (2-3 people)
1/2 leek, trimmed and finely chopped
350g Italian sausage meat, (out the skins)
A small glass of red wine
2 tbs wild fennel
Salt & ground black pepper
2 large tbsp ricotta
100ml Panna (double cream)
25g Parmesan, grated
- Fry the leeks in olive oil for a few minutes.
- Add the sausage meat, crumbled into the pan and cook until the meat is browned.
- Then add the wine, cook and allow to evaporate.
- Then add the wild fennel at this point, and ground black pepper. Allow to cook for 20 mins.
- While the ragu is cooking, start boiling water, add salt and cook the pasta.
- Just before serving, add the ricotta & cream to the sausage ragu, add the drained pasta and sprinkle in the grated parmesan.
- ENJOY!!!!! You’re never going to be able to look back after trying this amazing pasta dish