This Little Plate. | Simple recipes for the flavour obsessed.

Pork Sausage Ragu Bianco with Mafaldine Pasta

Cook Time

45 minutes

Prep Time

5 minutes

Serves

This deliciously rich and decadent pork sausage ragu bianco with mafaldine pasta is the ultimate comfort food pasta dish you’ll make again and again.

Ingredients

Instructions

Remove the meat from the sausage casing by slicing into the sausage lengthwise down one side. Take the casing from one end and peel it off the filling by pulling back over the sausage towards the other end. Repeat for all the sausages.
In a pan, on medium high heat, add olive oil, guanciale and sausages meat, cook until browned, about 7 minutes
Then add in fennel seeds, leek and garlic, fry for about 5 minutes or until softened
Add tomato paste, white wine, chicken stock, cream and parmesan, salt and pepper, herbs, let it simmer gently for 15 minutes, stirring occasionally
Meanwhile, put your pasta on, season the water with at least a tsp of salt. Cook to packet instructions, but remove from water 2-3 minutes before it is ready, as it will continue to cook in the sauce. Reserve 1 cup of pasta water (add another ½ cup if the sauce still needs a little loosening)
Add pasta into the ragu with pasta water, stir through then serve with a decent helping of parmesan.