Spicy Sausage Tagliatelle
Donal Skehan
Donal Skehan
Recipe - Kilnamanagh
Spicy Sausage Tagliatelle
Prep Time15 Minutes
Servings4
Cook Time25 Minutes
Ingredients
Dunnes Stores Extra Virgin Olive Spray Oil 200ml
Dunnes Stores 16 Irish Pork Sausages 454g
Dunnes Stores Oregano 10g
Dunnes Stores Fennel Seeds 32g
Dunnes Stores Chilli Flakes 23g
Dunnes Stores Fresh Garlic 150g
Dunnes Stores Tomato Purée 140g
Dunnes Stores Fresh Tagliatelle Egg Pasta Family Pack 500g
Dunnes Stores Simply Better Pecorino Romano PDO 170g
Dunnes Stores Fresh Herb Basil 20g
Dunnes Stores Sea Salt Grinder 100g
Dunnes Stores Ground Black Pepper 40g
Dunnes Stores Garlic & Onion Sourdough Baguette 361g
Directions
INGREDIENTS
- Dunnes Stores extra virgin olive spray oil
- 450g pork sausage, casings removed
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 1 tsp Dunnes Stores chilli flakes
- 1 garlic clove, finely sliced
- 140g Dunnes Stores tomato purée
- 500g Dunnes Stores fresh tagliatelle
- 25g pecorino cheese
- Small handful basil leaves
- Sea salt and ground black pepper
To serve:
- Dunnes Stores garlic & onion sourdough baguette
METHOD
- Heat the oil in a large heavy based sauté pan.
- Remove the sausage from the casing and add to the pan, breaking it up. Cook for 6–7 minutes.
- Add the oregano, chilli flakes and fennel seeds along with the garlic, then stir through the tomato purée. Simmer for 10–15 minutes over a low heat until slightly reduced. Season to taste.
- Bring a large pot of water to the boil. Season with salt and add the pasta. Cook according to the package instructions, then drain and add to the sausage sauce.
- Blitz the pecorino in a food processor until fine.
- Serve the pasta in bowls, topped with the finely grated pecorino, basil leaves and crispy sourdough baguette.
15 minutes
Prep Time
25 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- Dunnes Stores extra virgin olive spray oil
- 450g pork sausage, casings removed
- 1 tsp dried oregano
- 1 tsp fennel seeds
- 1 tsp Dunnes Stores chilli flakes
- 1 garlic clove, finely sliced
- 140g Dunnes Stores tomato purée
- 500g Dunnes Stores fresh tagliatelle
- 25g pecorino cheese
- Small handful basil leaves
- Sea salt and ground black pepper
To serve:
- Dunnes Stores garlic & onion sourdough baguette
METHOD
- Heat the oil in a large heavy based sauté pan.
- Remove the sausage from the casing and add to the pan, breaking it up. Cook for 6–7 minutes.
- Add the oregano, chilli flakes and fennel seeds along with the garlic, then stir through the tomato purée. Simmer for 10–15 minutes over a low heat until slightly reduced. Season to taste.
- Bring a large pot of water to the boil. Season with salt and add the pasta. Cook according to the package instructions, then drain and add to the sausage sauce.
- Blitz the pecorino in a food processor until fine.
- Serve the pasta in bowls, topped with the finely grated pecorino, basil leaves and crispy sourdough baguette.