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Serves 4 Starters and mains
To make the pasta dough, follow the egg pasta dough recipe here. Roll it out to the thickness of ordinary shortcrust pastry – ie it doesn’t have to be see-through thin as for tagliatelle. Aim for around 2-3 mm thick. Flour it well and roll it up like a carpet. Then, using a very sharp knife, cut across the pasta to create folded-over ribbons around 3mm wide. Shake the ribbons out and spread them out to dry a little.
Meanwhile, heat the olive oilin a frying pan over a medium
heat and fry the diced shallots for
several minutes until softened.
Strip the sausages of their skins
and crumble them into the pan.
Continue frying the meat and
shallots until the sausage meat is lightly browned. Stir in the
peperoncino, white wine and
passata. Reduce the heat, and let
everything simmer for 20 minutes,
or until the sauce is thick. Check
for seasoning halfway through:
Italian sausages are quite salty,
so you may not need any extra.
Bring a large pan of water to the boil, add a generous pinch of salt, bring it back to the boil and add the pasta. Cook for a couple of minutes and nibble a strand to test for doneness. Drain, mix with the sauce and eat immediately.
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