Italian

Paccheri with pork sausage

Name: Paccheri with pork sausage
Yield: 6
Cuisine: /italian
Ingredients: 500g good-quality paccheri pasta (or rigatoni); Grated Parmigiano cheese, to serve; 3 x 400g cans whole peeled tomatoes; 1.2kg (about 12) pork and fennel sausages; 150ml olive oil; 3 cloves garlic, finely chopped; 1 small onion, finely chopped; 1 stick celery, finely diced; 1 small carrot, finely diced; 1 long red chilli, finely chopped; 2 bay leaves; 2 tbs chopped flat-leaf parsley; 100g tomato paste; 150ml white wine

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by Guy Grossi

Oct 20, 2018

“Serve this rustic ragù with a green salad” - Guy Grossi. This is an edited extract from Cellar Bar by Guy Grossi (Lantern, a Penguin imprint, $49.99).

500g good-quality paccheri pasta (or rigatoni)
Grated Parmigiano cheese, to serve

Sausage ragù

3 x 400g cans whole peeled tomatoes
1.2kg (about 12) pork and fennel sausages
150ml olive oil
3 cloves garlic, finely chopped
1 small onion, finely chopped
1 stick celery, finely diced
1 small carrot, finely diced
1 long red chilli, finely chopped
2 bay leaves
2 tbs chopped flat-leaf parsley
100g tomato paste
150ml white wine

Method

1.

For the ragù, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Slice sausages into chunks or, if you prefer, remove skins from sausages and break up meat. Heat olive oil in a large heavy-based saucepan or flameproof casserole over medium heat. Add sausage meat in batches and cook until nicely browned. Transfer to a plate or tray.
2.

Heat remaining olive oil in the same pan, add garlic and onion and cook for a few minutes without colouring. Stir in celery, carrot, chilli, bay leaves and parsley and cook for 6-8 minutes until vegetables have softened. Mix in tomato paste and cook for a few minutes, then return sausage meat to pan. Deglaze pan with the wine and bring to the boil. Add puréed tomato and 1 cup (250ml) water and season. Return to the boil, then reduce heat and simmer gently for 35-40 minutes until ragù is rich and flavoursome. Adjust seasoning if needed.
3.

Bring a large saucepan of salted water to the boil. Add pasta and stir gently so it doesn’t stick together. Cook for 6 minutes or until al dente. Drain pasta and add to the ragù. Give it a good mix and serve topped with freshly grated Parmigiano.