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Orecchiette with Italian Sausage Ragù, Fennel and Chilli
50 mins

Orecchiette with Italian Sausage Ragù, Fennel and Chilli

Onken Natural Set Yogurt makes the sauce come together in this recipe. It’s much lighter than cream and doesn’t split when adding it at the end, creating a creamy smooth sauce.

Get a head start:

  • The ragu sauce for the pasta can (should!) be made the day before. So when your guests arrive all you have to do is cook the pasta and heat up the ragù.
Orecchiette with Italian Sausage Ragù, Fennel and Chilli

Ingredients

Serves

Dish Component

  • 2 Tbsp Olive Oil
  • 1 Red onion, peeled and finely chopped
  • 150 Carrot, peeled and finely chopped
  • 150g Celery, trimmed and finely chopped
  • 0.5 Tsp Fennel Seeds
  • 400g Good quality Italian Pork Sausage, casings removed Tip: For a vegetarian version, you could swap the sausage for cooked green lentils.
  • 400g Orecchiette Pasta Tip: Use gluten-free pasta for guests with a gluten-allergy. Make sure the sausages are gluten-free as well.
  • 400g Onken Natural Set Yogurt
  • 1 Red Chilli, deseeded and finely chopped

Instructions

  • Step 1

    Heat the olive oil in a large, deep frying pan over medium-high heat. Add the onion, carrot and celery along with a pinch of salt and cook for 15-20 minutes, stirring occasionally, until deeply golden and caramelised.

  • Step 2

    Add the fennel seeds and sausage. Break the sausage up using two forks until it’s completely crumbled. Cook for another 15-20 minutes until the sausage is well browned and the vegetables have caramelised.

  • Tip: Make sure to really colour the veg and meat - the flavour really comes through and it’s worth the extra cooking time! Season the veg at the beginning but make sure to taste the dishes at the end and season to taste to get the seasoning right.

  • Step 3

    Remove the pan from the heat and leave to cool. Tip into a bowl, cover with clingfilm and place in the fridge. This step can be done the day before the dinner party.

  • Step 4

    When ready to serve, tip the pork sausage ragù into a large, deep frying pan and heat over medium-low heat until hot.

  • Step 5

    Meanwhile, bring a large pan of salted water to the boil and add the orecchiette. Cook according to the pack instructions. Drain, then tip back into the pan. Add the sausage ragù and stir through the Onken Natural Set Yogurt. Season to taste. Divide the pasta between 1 shallow bowl per guest and top with red chilli and extra freshly ground black pepper before serving.

  • Tip: When cooking a large amount of pasta, make sure you use a very large pan filled with plenty of water so that the pasta has room to cook and doesn’t stick together. If needed, divide the pasta and cook in two separate pans.

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