Hand Rolled Pici with Pork Sausage Sugo

Laura Sharrad

Ingredients:

  • 100g fine semolina flour
  • 100g 00 flour
  • 100g water
  •  3 italian pork sausages, casing removed
  • 1 red onion, finely diced
  • 2 garlic cloves, finely diced
  • 1 tsp chilli flakes
  • 1 tsp fennel seeds
  • 600g tomato passata
  •  Extra virgin olive oil
  • Sea salt flakes
  • Black pepper
  •  100g parmigiano cheese
  • ¼ cup basil leaves

Method:

  1. Mix the flours and water together to form the dough.  Rest for 30 minutes,
  2. In a frypan, heat a few tablespoons of extra virgin olive oil.
  3. Add the onions, garlic, chilli flakes and fennel seeds and begin to fry off on a medium heat until translucent, about 3 minutes.  Add the pork sausage into small bits, and allow to fry off until the meat begins to caramalise.  Add the passata, and season with salt and pepper
  4. Allow to simmer for about 20-25 minutes until thickened
  5. Roll the pasta out into thick like noodles.  Cook in salted boiling water for 2 minutes, or until al dente.
  6. Toss the pasta through the sauce, add a touch of the cooking water & half the grated parmigiano.  Finish with basil and extra cheese

Our friends at Wine Selectors suggest pairing this dish with a Sangiovese.

Similar Recipes

Picnic Cheese Board

Picnic Cheese Board

Ingredients: Hard Cheese Soft Cheese Blue Cheese 1 baguette  A bunch of Green Grapes Honeycomb Salami (sliced) Smoked Salmon Dip Artisan Crackers Beetroot dip Poppy Seed Skordalia Dip Dukkah Stuffed Bell Peppers Marinated Olives (pitted) Method: There are no rules or...

Roasted Brussel Sprout Salad

Roasted Brussel Sprout Salad

Ingredients: 700g sprouts (500g trimmed whole, 200g thinly sliced) 3 garlic cloves, crushed  100g kale, thinly shredded  1 red onion, thinly sliced  150ml olive oil 3 lemons, juiced  2 anchovies in oil, chopped  2 tbsp wholegrain mustard  80g hazelnuts, toasted and...

Salt & Pepper Squid Cones

Salt & Pepper Squid Cones

Ingredients: 1 tbsp sea salt flakes 1 tbsp cracked black pepper 8 cleaned squid tubes, thinly sliced Vegetable oil, for deep-frying 1 cup self-raising flour ½ cup mayonnaise Lemon wedges, to serve Method: Place the salt and pepper in a large bowl and mix to combine....

Zucchini Flower & Ricotta Tart

Zucchini Flower & Ricotta Tart

Serves 4 Ingredients: 2 sheets frozen puff pastry, thawed and halved 500g fresh ricotta 8 slices prosciutto 2 tbsp white balsamic vinegar 2 tbsp extra virgin olive oil Sea salt and cracked black pepper 6 zucchini flowers, halved and stamens removed, or 1 zucchini,...

Orecchiette with Broccolini

Orecchiette with Broccolini

This recipe is brought to you with the help of our friends at Perfection Fresh  Ingredients: 500g orecchiette pasta Table salt for pasta water 2 heads broccolini, cut into small pieces, use stalk as well 4 birds eye chilli, sliced finely 5 cloves garlic, chopped 4...

Okonomiyaki (Japanese Pancake)

Okonomiyaki (Japanese Pancake)

Ingredients: ½ of a Wombok Cabbage (Shredded ) 3 Carrots (2 grated & 1 julienned) Daikon (julienned) - optional 3 eggs 1 cup of Corn Flour Spring Onions (Chopped) Mint Black & White Sesame Seeds Caster Sugar  White Vinegar Kewpie Hoisin Chilli - optional Fried...

Print Friendly, PDF & Email
SQUID - FEATURE

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!