Tagliatelle with Creamy Sausage Sauce
Tagliatelle with Creamy Sausage Sauce

Ingredients

Method

  • 1 pack of tagliatelle, cooked al dente
  • 400g quality sausage meat
  • 1 tbsp olive oil
  • 1 chopped onion
  • 2 chopped celery stalks
  • ¾ tsp fennel seeds, roughly ground
  • 1 sprig of rosemary, leaves finely chopped
  • ¼ tsp chilli flakes
  • 1 grated garlic clove
  • 150ml white wine
  • 150ml heavy cream
  • 150ml chicken stock
  • 50g grated parmesan
  • Salt and pepper
  • Break up the meat in a large lidded pan with a splash of olive oil, and cook for about 10 mins. Add the onion, celery, fennel seeds, chilli, rosemary and garlic, and cook for 15 mins more.
  • Pour in the wine, cook until reduced by half, then add the stock and cream. Season well, and simmer gently for 30 mins. When ready, stir in the cooked tagliatelle, and serve in bowls with grated parmesan.
1 hr
4 serving
This recipe pairs perfectly with the Ashburnham Chardonnay 2018 from Orange, Australia.

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