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Recipe

Hunters pasta

意大利烹饪的岛屿拥有巨大的吸引力adventurer. Most have been invaded numerous times throughout history due to their strategic position or natural resources and with each invasion came new ingredients and cooking methods. Here’s a taste of Sardinia

Jul 31, 2014 2:00pm
  • 45 mins cooking
  • Serves 4
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Ingredients

  • 400 gram meaty sausages
  • 3 tablespoon extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1 tablespoon rosemary, chopped
  • 1/2 cup white wine
  • 2 400g italian crushed tomatoes
  • 1 tablespoon tomato concentrate
  • 1/2 teaspoon salt
  • 400 gram fricelli pasta
  • 1 small block of pecorino cheese, for shaving over pasta

Method

  • 1
    Split the skin on the sausages with a small sharp knife and discard skins. Roughly chop the sausage meat.
  • 2
    Heat 1 tbsp of the oil in a saucepan over high heat. When the oil is nice and hot, add the sausage meat and let it brown without stirring. Turn sausage meat over, brown briefly, then transfer to a side plate with a slotted spoon. Pour off the fat and wipe out the pan.
  • 3
    Add 2 tbsp oil to pan, lower heat to medium, then add garlic and rosemary. Cook just until the garlic colours, then pour in the wine. Cook until it evaporates by half.
  • 4
    Meanwhile, finely chop the sausage meat with a large knife, then add to pan with tomatoes and tomato concentrate, salt and a good grinding of pepper. Bring to a gentle bubble, then lower the heat and cook gently for 25 minutes, stirring often, until thick and pulpy.
  • 5
    Cook pasta in plenty of gently boiling salted water until al dente. Drain and toss with sauce. Serve scattered with plenty of shaved pecorino.

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