Recipe by Ed Barrow - Monday Pasta Club
Ingredients, serves 2
4 good quality pork sausages, skins removed
1 teaspoon fennel seeds, roughly ground in pestle and mortar
1/2 teaspoon nutmeg
50g of salted butter
1 large banana shallot, finely chopped
1 stick of celery, finely chopped
1 large clove of garlic
1 bay leaf
350ml of chicken stock
80ml of double cream
Lemon Zest
120g of mushrooms, I used chanterelles but any other type can be used
Few sprigs of fresh thyme, leaves only
150g of Northern Pasta Co Radiatori
30g of Parmesan, finely grated
Method
Start by adding a good splash of oil to a large sauté or frying pan. Place on a medium - high heat and once hot add the sausage meat to the pan. Use the back of a wooden spoon to break down the meat and then fry for around 5 minutes until the sausage meat gains a good caramelised golden brown and starts to become crispy. Once well browned remove from the pan and leave to one side, leaving the oil in the pan. Turn the heat down to medium - low and add the fennel, nutmeg and half the butter. Stir over the heat for 2 minutes until the butter melts and the spices are fragrant. Then add the shallot and celery and fry for a further 5 minutes until softened and the shallot is translucent.
Add the garlic and bay leaf and fry for a further minute, then add the browned sausage back into the pan and followed by the chicken stock. Season well with salt and pepper then turn the heat down to low and gently simmer for 30 minutes.
After 20 minutes place a large pan of well salted water on to boil for the pasta.
Whilst the pasta water is boiling, add the cream and a few gratings of lemon zest to the ragu. Taste for seasoning and adjust as needed.
Add a glug of oil to a frying pan with the remaining butter and place on a medium high heat. Leave to get very hot then add the mushrooms then fry on a hot heat for 3 minutes or so until they gain a good brown colour and cooked through, turning them half way through the cooking time. In the final minute of cooking add the remaining butter and the thyme leaves.
Add the conchigliette to the boiling water and cook for 6 minutes until al dente.
Drain the pasta once cooked and add to the pan with the ragu. Add a little pasta water and the Parmesan then toss or stir together until well combined and glossy.
Divide between 2 bowls and spoon over the mushrooms on top before serving.
