Leftover sausagemeat and nuts from the festive season? Then this is the perfect recipe to use your leftover ingredients, that doesn’t taste like you’re eating leftovers!
Plus, there’s nothing better than having a simple bowl of pasta after having all the rich food of the Christmas season. The original recipe called for radicchio, but I replaced it with courgette as I had some in my fridge. This would work well with any number of veg. I love the nuts in this recipe as it adds great texture, but feel free to leave these out if you’re not a fan of nuts.
- 400g dried tagliatelle
- 2 medium onions, finely chopped
- 1 medium fennel bulb, finely chopped
- ½ tsp coriander seeds, toasted in a dry frying pan, then crushed
- 1 tbsp fennel seeds, toasted in a dry frying pan, then crushed
- 1 large garlic clove, chopped
- 5 fresh thyme sprigs, leaves picked and roughly chopped
- 600g sausagemeat
- 2 x 400g tins plum tomatoes
- 1 small courgette, diced
- 1 tsp hazelnut oil (or extra-virgin olive oil if you can’t find it)
- Small handful fresh flatleaf parsley, chopped
- 50g hazelnuts, toasted and roughly chopped
- For the ragù, heat a glug of oil in a large frying pan over a medium heat, then add the onions, fennel, coriander seeds and fennel seeds. Cook for about 8 minutes until softened. Add the garlic and thyme, then cook for 1 minute. Add the sausagemeat and cook for 8-10 minutes, breaking up with a wooden spoon, until they have some colour. Add the tomatoes, breaking them up with the spoon. Bring to the boil and cook for 35 minutes until thick and reduced, stirring every now and then. The ragù should be as thick as bolognese sauce.
- Bring a large pan of salted water to the boil and add the pasta. Boil rapidly for 9-10 minutes for dried until al dente (with some bite). While the pasta is cooking, mix the courgette, hazelnut oil (or extra-virgin olive oil), parsley and hazelnuts into the ragù. Drain the pasta, toss with the ragù and serve with another drizzle of oil and a good grating of parmesan.