Sausage Ragu Bianco
Serves 3
Directions
- 1Dice the shallot and celery, and slice the garlic.
- 2Remove the sausage meat from its casing and sear in a pan with extra virgin olive oil until caramelised.
- 3Add the diced shallot and celery to the pan and sweat down, then add the garlic and fresh rosemary and cook further.
- 4Season with salt and pepper, deglaze the pan with chicken stock, and scrape off the fond.
- 5Spread breadcrumbs on an oven tray, drizzle with extra virgin olive oil, mix, and bake until golden brown.
- 6Reduce heat, add double cream to the sauce, and mix.
- 7Add al dente pasta and a ladle of pasta water to the sauce, then emulsify with grated pecorino cheese.
Ingredients
- 300 g pasta
- 400 g italian sausage
- 4 clove garlic, sliced
- 1 whole shallot, diced
- 1 stick celery, diced
- 300 ml chicken stock
- 150 ml double cream
- 50 g pecorino, finely grated
- fresh rosemary (optional)
- salt (optional)
- pepper (optional)
- 50-75 g breadcrumbs
- extra virgin olive oil
