Take a nice good quality savoury pork sausage and pair it up with some gorgeous sweet peas...what could possibly go wrong??
But in Modena, they take it one step further. They love their sausages. With a passion that extends to a careful analysis of the herbs and spices that need to go just with the right level of meat smokiness.
They have these nice likkle handy packages of sausage meat that you can use, saving on all the messy work of trying to squeeze the pork mince out of its cases.
Seriously, as I said before you can't go wrong. The contrast of flavours is so satisfying!!
My only piece of serious advice is to think carefully about your pasta shape.
One thing I have learned, since living here is that your pasta is just as important as your sauce.
It should be able to hold the sauce and absorb it.
Meaty sauces such as this or even your ragu bolognese should not be served with a slippery thin pasta like spaghetti!
Never serve ragu bolognese with spaghetti. Always with taglietelle. Make sure your pasta can hold the sauce.
Ok, lecture over...sorry, but I really did have this drummed into me and believe you me, it really makes a difference.
This was the pasta of my choice and it held the sauce really well, but you can use any shape provided it's wide enough to hold the sauce.
Pasta with Italian Sausage and Garden Peas
Pasta of your choice
250gs of Smoked Pancetta or Smoked Streaky Bacon
1 finely chopped carrot
1 finely chopped celery stalk
1 finely chopped large onion
2 large cloves of gralic, chopped
1 cup of milk
1 bay leaf
1 tsp of tomato paste
1 tsp of sugar
1 cup of white wine
1 cup of chicken stock
1 generous portion of frozen garden peas
500 gs or plus of sausage meat
salt and pepper to taste
Boil some water in a large pot for your pasta. Make sure it's well salted.
Fry your pancetta in some good quality olive oil.
Add your carrot, celery, onion and garlic and fry on a low heat for 5 minutes or until clear.
Add the sausage meat when the sausage meat and mince it really well! I used my masher!!
Add your milk and simmer on a low heat for 20 minutes or at least until the milk has completely evapourated, This will tenderise the meat.
At this point, your pasta water should be ready. Add the pasta to the water and remove it 2 minutes before its cooking time. Reserve some of the pasta water aside.
Add your bay leaf, sugar and tomato paste to your sauce and stir it in well. Taste for seasoning.
Add the white wine, stock and peas. Cook on a high heat for a further 6 mins or until all the liquid has reduced down.
Drain your pasta and add it to the sauce along with the pasta water. The pasta will continue to cook and absorb the sauce. Pasta tends to swell 30 per cent of its size within the last couple of cooking minutes it makes all the difference!
So there you go, truly a flavourful dish!!