Casarecce With Italian Sausage

When I went on holiday to Bologna about 10 ago I ate the local dish Gramigna With Sausage several times during my trip. It was one of my favourite dishes and I’ve never stopped craving it. This dish isn’t exactly the same, but it’s inspired by the lovely bowls of pasta I ate in family-run restaurants where there were more than a few nonnas making the most delicious food in the kitchens. To be honest, this version does taste very similar and it definitely satisfies the craving. When I eat Casarecce With Italian Sausage I am instantly transported back to that glorious summer when I spent a week in Bologna during a heat wave. It’s like taking an Italian holiday without ever leaving the comfort of my own home.

You don’t have to use casarecce if you don’t want to or you can’t find it. Any short pasta shape will do and you can absolutely use whatever you have on hand or get creative with trying different shapes. The same goes for the sausages. I definitely recommend using Italian sausages for this dish because the fennel flavours only improve this simple pasta, but you can feel free to use any sausages you like.

I love to make this dish in summertime, partially because it doesn’t require the oven so it won’t heat up my kitchen too much, but if I’m honest I’d be happy with Casarecce With Sausage pretty much any time of the year. A subtle kick of chilli heat, a little sharpness from lemon, refreshing fennel flavours from the sausages, saltiness of Parmesan cheese and the depth of flavour that comes from reducing white wine all come together for a flavour explosion that is so easy to make but feels more special than pasta prepared at home. Served with some Chilli Garlic Green Beans, it’s the perfect meal.

Serves 2 very hungry people or 4 with sides

Ingredients

• 300g casarecce pasta (or other short pasta shape of your choice such as penne or fusilli)
• 2 tablespoons olive oil
• 1 red chilli, very finely diced
• 400g Italian Sausages, skins removed and meat crumbled
• Zest & juice of 1 lemon
• 75ml dry white wine
• 100ml chicken stock (from cube or stock pot)
• Knob of butter
• 2 tablespoons grated Parmesan cheese, plus more for serving
• A few fresh basil leaves, chopped

Method

1. Put a large pot of salted water with a drop of olive oil on high heat until boiling and then cook the pasta according to packet instructions. Be sure to check it a minute or two before the end of the cooking time to achieve the desired consistency. I personally prefer mine to be al dente. When the pasta finishes cooking, reserve a cup of the starchy pasta cooking water and strain.
2. Meanwhile, heat the olive oil in a large frying pan that has a lid over medium heat and when it’s hot, throw in the chillis and cook for a minute or two until softened.
3. Add the sausage meat and cook while stirring, breaking up the meat with a wooden spoon as it browns. When the sausage is browned all over, sprinkle in the lemon zest, stir to combine and cook for another minute.
4. Pour in the lemon juice and the white wine and crank up the heat to medium-high. Allow this to bubble away and scrape any colour off the bottom of the pan with your wooden spoon to incorporate it as the wine and lemon juice reduce. When the liquid has reduced and thickened a bit, pour in the chicken stock.
5. Reduce the heat to low, pop on the lid and simmer this while the pasta finishes cooking or for at least 7 minutes, stirring occasionally.
6. Add a knob of butter and 2 tablespoons of Parmesan cheese to the sauce and stir until melted into the sauce. You might need to increase the heat to medium or medium-low for this step.
7. Finally, add the pasta and toss or stir to coat it in this glorious sauce. If needed, add a little pasta cooking water, about a tablespoon at a time until the sauce has coated all of the pasta.
8. Serve the pasta on plates or spooned into pasta bowls and sprinkle it with freshly grated Parmesan cheese and chopped or torn fresh basil. Serve hot.

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