Easy Italian

Tagliatelle with sausage and artichokes

Name: Tagliatelle with sausage and artichokes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil, plus extra to drizzle; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 tsp fennel seeds; 3 (250g) Italian pork sausages (or goodquality pork sausages), casings removed; ¾ cup (180ml) dry white wine; 500g marinated artichoke hearts, cut into quarters; 400g tagliatelle; ¼ bunch flat-leaf parsley, leaves picked and chopped, smaller leaves reserved to serve; 1 radicchio, shredded (or 150g rocket); ½ cup (40g) finely grated pecorino, plus extra to serve

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by Silvia Colloca

Cook and author

Sep 01, 2017

This easy dinner is so quick to throw together and is bursting with flavour.

2 tbs extra virgin olive oil, plus extra to drizzle
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp fennel seeds
3 (250g) Italian pork sausages (or goodquality pork sausages), casings removed
¾ cup (180ml) dry white wine
500g marinated artichoke hearts, cut into quarters
400g tagliatelle
¼ bunch flat-leaf parsley, leaves picked and chopped, smaller leaves reserved to serve
1 radicchio, shredded (or 150g rocket)
½ cup (40g) finely grated pecorino, plus extra to serve

Method

1.

In a large non-stick frypan, heat oil over medium-low heat. Add onion, garlic and fennel seeds, and cook for 4-5 minutes, stirring, until soft. Increase heat to mediumhigh and add sausage meat, using a wooden spoon to break into small pieces. Cook for 5 minutes or until browned. Add wine and cook 2 minutes or until reduced by half. Add artichoke and simmer for 1 minute or until warmed through. Set aside.
2.

Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente. Drain, reserving ½ cup (125ml) cooking water. Add pasta and reserved liquid to pork mixture, then bring to a boil over high heat. Cook, tossing, for 1 minute or until sauce thickly coats the pasta. Fold through parsley, radicchio and pecorino.
3.

To serve, divide among plates, drizzle with olive oil, scatter with reserved parsley, extra pecorino and a twist of black pepper.