Pork Farm to Plate

Our pork and fennel sausages are so versatile. Try this simple and delicious ragu with your favorite pasta.

Number of Servings: 4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• Salt Kitchen pork and fennel sausages
• 2 tbsp olive oil
• 1 brown onion – finely diced
• 3 cloves of garlic – minced
• 500ml tomato passata
• 1/2 cup dry white wine
• 2 Bay leaves – dry or fresh
• Your favorite dry pasta – we love casarecce
• Parmesan to taste
• Salt and pepper
• 1/4 bunch fresh parsley – roughly chopped

Method

1. Squeeze the sausage mince from the casing into small meatballs.
2. Heat olive oil in a heavy based pan.
3. Add chopped onion and sweat until onion is soft and see through.
4. Add garlic and cook for a further 2 minutes.
5. Add pork and fennel sausage meatballs and brown – making sure you don’t burn the garlic.
6. Add white wine and reduce by a third before adding your passata.
7. Turn down to a low heat and simmer until sauce has reduced by half.
8. While sauce is reducing – cook your pasta according to the instructions on the packet.
9. Before straining your pasta, take out a few tablespoons of the pasta cooking water and add to your sauce. Taste the pasta sauce and season if necessary.
10. Strain pasta and toss with the sauce.
11. Serve in a warm bowl with fresh parsley, grated Parmesan and a good grind of black pepper.

Recipe Notes:

You can add chilli, if you like spice or lemon zest to lighten and lift if you desire.

But always serve with a big salad and a crusty loaf of Italian bread.

Buon appetito!