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Fettuccine with a sausage & porcini ragu

Method

  • Soak the porcinis in warm water for 15 mins. Then drain, rinse and roughly chop (retaining the soaking liquid).
  • Heat a good slurp of oil in a large heavy-bottomed pan and gently sauté the garlic and onion until tender, regularly stirring.
  • Then add 1 cup stock with the tomatoes, chilli paste, seasonings, porcinis and a little of the drained soaking liquid. Mix well and cook for about 10 mins, adding more stock and/or porcini liquid if needed.
  • Place the sausage balls on top of the sauce, in one layer, scatter with 1-2 tbsp chopped parsley and continue cooking for about 10-15 mins until the sauce is thickish and fragrant and the meat is cooked. 
  • At the same time, cook the pasta in a large pot of salted, boiling water until al dente. Drain well and serve in individual bowls with plenty of the ragu spooned on top, a drizzle of fresh oil just over the pasta and a sprinkling of pecorino and parsley over the lot.

Ingredients

  • 20 gm dried porcini mushrooms
  • olive oil
  • 2 plump garlic cloves, roughly chopped
  • 1 medium-large onion, finely chopped
  • 1-1½ cups chicken stock
  • 1 can diced tomatoes
  • 1 scant tbsp chilli paste
  • sea salt & freshly ground pepper
  • 3 Italian pork sausages, skinned & rolled into small balls
  • 3 tbsp chopped Italian (flat leaf) parsley
  • 400 gm fettuccine
  • grated pecorino cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm