Donal's Real Time Recipes airs Wednesday at 8.00pm on RTÉ One.
Ingredients
Serves: 4
Time: 30 minutes
- 350g tagliatelle or malfaldine pasta
- 6 Italian fennel sausages, skin removed
- 2 tsp fennel seeds
- 1 carrot, very finely chopped
- 1 onion, very finely chopped
- 2 sticks celery, very finely chopped
- 2 cloves garlic, finely sliced
- 300ml white wine
- 400ml chicken stock
- 40g butter
- 150g Parmesan, very finely grated
- Handful of sage leaves
- Zest of 1 lemon
- Olive oil
- Sea salt & freshly ground black pepper
Method
- Begin by getting the pasta into a pan of boiling salted water.
- Now, get a bit of oil into a frying pan and squeeze the sausages out of their skins, pressing down with a wooden spoon or fork, to get nice gnarly crispy bits.
- Now, turn down the heat, add the onion, carrot, celery and cook for a few minutes to soften. Season well then thinly slice your garlic cloves and add them to the pan too, stirring all the time.
- Splash in the white wine and turn the heat up, allowing the pan to fiercely bubble and the wine to reduce by about half. Add the chicken stock, a few sprigs of rosemary and the butter, then grate in a small amount of Parmesan and allow everything to simmer away.
- Now, place olive oil in a frying pan and fry the sage leaves.
- To finish, grab up a lemon and grate over the sauce then add the rest of the Parmesan along with pasta.
- Begin to toss the pasta through the sauce then crumble over a few sage leaves and stir again.
- Serve with the remaining sage on top and extra parmesan for grating.
