Ragout of Pork & Fennel Sausage with Tomato, Black Garlic, and Pignoli nuts
Level: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 to 8 Servings
INGREDIENTS
350 g of gourmet pork and fennel sausages
1 large red onions (finely diced)
3 cloves of garlic finely sliced
1 stick of celery (peeled and diced)
1/2 large carrot (peeled and diced)
pinch dried chilli
1 cup red wine
1 1/2 cans crushed good quality tomatoes
75 g fresh peas, frozen will do
1 tsp fresh thyme and rosemary
Good handful of pignoli nuts (pine nuts)
Olive oil,1/2 to 1 tbl
3 cloves black garlic, thinly sliced (to scatter on finished pasta dish)
75 g approx of your favorite pasta (cooked)
Grated parmesan
Ripped sweet basil leaves
Directions
Remove the sausage meat from casings (throw the casings away)
Fry sausage in a cast iron or other heavy based large surface area pan (let the meat crisp around the edges)
Drain oil from the sausage and set sausage aside
Wipe pan clean, add more oil and add in all the diced vegetables, dried chili flakes and chopped herbs.
Cook for around 10 to 15 minutes until vegetables start to color slightly and add red wine. Boil until almost evaporated (the wine may evaporate quickly, keep an eye on it)
Add in the browned sausage meat, canned tomatoes and reduce to a nice thick coating sauce.
Season with loads of black pepper, add peas, toss through your pasta of choice, place in large serving bowl, garnish with the pine nuts, black garlic, basil and grated parmesan
Notes
Black garlic is a method where the garlic is slowly dehydrated in ovens where the garlic sugars caramelize and produce the most wonderful aroma and taste and soft and chewy in texture. Check out Black Garlic Market, for some amazing black garlic
Am amazing one pan meal, the black garlic wow’s with umami bursts of flavor
