Sausage, fennel and chilli ragu. Meanwhile, cook the tagliatelle in a large pan of salted. Fill a pan with water to cook the pasta, add a good pinch of salt, cover, and bring to the boil. In a separate saucepan or large frying pan, add the chilli flakes and fennel seeds.
In a separate pan, add a dash of oil and sauté the garlic until golden. Bring to the boil then blend the mixture until smooth in a blender. Stir thoroughly and bring to a simmer over medium heat. You can cook Sausage, fennel and chilli ragu using 0 ingredients and 0 steps. Here is how you cook that.
Ingredients of Sausage, fennel and chilli ragu
Add the rosemary sprig, a pinch of salt, and a few grinds of black pepper. Lower the heat to a bare simmer, and cover the pot loosely with a lid. After an hour, take off the lid and taste the sauce. Peel and roughly crush the garlic cloves under the side of a wide knife, and dice the onion.
Sausage, fennel and chilli ragu instructions
Stir regularly and don't allow to brown. Add the chilli flakes, rosemary, fennel, and sage into the pan. This comforting ragu recipe can be made in under an hour using sausage meat for maximum flavor and fennel for the earthy anise flavor. Trim stems from fennel bulb and cut away any brown spots from outer layer. Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat.