Pasta Grande

Good quality fennel salsiccia – also called Tuscan sausage – is absolutely necessary to cook this 𝗣𝗲𝗻𝗻𝗲 𝗖𝗼𝗻 𝗦𝗮𝗹𝘀𝗶𝗰𝗰𝗶𝗮. 🍝🇮🇹🤌 What makes this dish so special is the combination of garlic, rosemary, celery and rocket. 🧄🌿🌱 It also needs plenty of freshly ground black pepper. 🧂🥣👩‍🍳 Try this one – it’s a keeper. 😋🤩😎👌🔥





𝗣𝗲𝗻𝗻𝗲 𝘄𝗶𝘁𝗵 𝗙𝗲𝗻𝗻𝗲𝗹 𝗦𝗮𝗹𝘀𝗶𝗰𝗰𝗶𝗮
Serves 4 - 6

500 g 𝗣𝗮𝘀𝘁𝗮 𝗚𝗿𝗮𝗻𝗱𝗲́ 𝗣𝗲𝗻𝗻𝗲 𝗥𝗶𝗴𝗮𝘁𝗲
1 Tbsp olive oil
1 onion, finely chopped
1 stick celery, finely diced
3 garlic cloves, crushed
1 Tbsp chopped fresh rosemary leaves
500 g good-quality Italian pork and fennel sausages, casings removed, crumbled
250 ml chicken stock
1 bunch of rocket, trimmed and roughly chopped
Black pepper, freshly cracked
Freshly grated Parmesan cheese, to serve

1. Cook the penne rigate in a large saucepan of lightly salted boiling water according to packet instructions or until al dente. Drain.
2. Heat the olive oil in a large frying pan over a medium heat. Add the onion and celery, and stir for 5 minutes, or until they are soft. Add garlic and rosemary and stir for 1 minute further. Add sausage meat and stir with a wooden spoon to break up the meat for 6-7 minutes or until golden.
3. Add the stock and simmer for 3-4 minutes or until reduced by half. Stir through the chopped rocket and season with pepper. Toss hot pasta with sausage mixture and serve sprinkled with freshly grated Parmesan.

Have yourself a fabulous 𝗥𝗲𝗰𝗼𝗻𝗰𝗶𝗹𝗶𝗮𝘁𝗶𝗼𝗻 𝗗𝗮𝘆 – celebrate with friends and cook that big, generous platter of pasta to share. 🙌 🫂 🥳🍝😋