RAGU BIANCO 🍝🐖 This is a recipe I saw the pasta king,@jonnymulyk , make a little while back and it had gone off my radar until recently when @_jsproule ’s sick series, “Let Him Cook”. Prompted me to remake a similar sort of thing. It's super indulgent, makes a change from having a red-based sauce, and it's super comforting. THE INGREDIENTS: - 4 Italian sausages (fennel ideally) - Olive oil @OilyOilUK - 1 shallot - 1 celery stick - Chunk of fennel - 4 garlic cloves - 150g double cream - 100ml chicken stock @boroughbroth - Panko breadcrumbs - Black pepper - 40g parmesan - Pasta (I like Paccheri for this dish) METHOD: 1. Start by prepping your soffrito of fennel, celery, and shallot and then thinly slice some garlic. 2. Take sausages out of the casing and then get these into a pan with some good quality olive oil and a little bit of butter. Once the fat starts to render, you can add in your soffrito for a couple of minutes and then add in the garlic and rosemary and really let the fat render here for a few minutes. 3. Add your chicken stock then reduce it by about half. In the meantime you can prep the breadcrumbs with a little bit of olive oil and lots of black pepper and then put these in the oven until they're golden. I do this for about the time it takes the pasta to cook. 4. Add your double cream to your ragu along with the parmesan, your cooked pasta, and a little bit of pasta water to loosen the sauce. 5. Plate with lots of pasta and bread crumbs and more parmesan e middle. Enjoy x #recipes #pasta #dinner #easy #Recipe - @moz.ico