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.

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