busiate con salsiccia, porri e castagne
busiate in a creamy sage sauce with sausages, leeks and chestnuts
Sage can be one of those love-it / hate-it ingredients, especially in the U.K., where decades of exposure to over-saged pork stuffing has bred an innate loathing for even the slightest taste of the stuff. I think I’ve fallen into that bracket too myself at times, but I have learnt to re-educate myself, tolerate and even love sage in the right recipes. If you’re currently sage-phobic, I urge you to do the same. Of course, you could always leave sage out of this recipe and go for a more inclusive parsley or basil option. It’s up to you - but I put this one together specifically for sage to be one of the overriding flavours and I think that’s the taste that really makes everything combine and shine here. On paper, this topping is pretty much a de-constructed meat stuffing, on a base of a cream and sage sauce, which is one of the classic, memorable, cream sauces.
WHAT YOU'LL NEED TO DO
(scroll down for the full method)
chop and prepare vegetables
prepare the chestnuts
gut the sausages
cook the soffritto
cook the sausage meat
simmer the ragù
boil the pasta
combine sauce and pasta
busiate in a creamy sage sauce with sausages, leeks and chestnuts
INGREDIENTS
FOR FOUR PEOPLE
400g cumberland sausages
150g roast pork shoulder (optional)
1 celery stick
1 medium onion
1 medium leek
1 medium garlic clove
200ml double cream
200g cooked whole chestnuts
fresh sage leaves (to taste)
white wine to taste
black pepper, parmesan/pecorino to taste
PASTA
450g dry Busiate / Casarece / Fileja
MANTECATURA (?)
slight
METHOD
Start by chopping the chestnuts finely and set aside. Next, prepare a soffritto in EVO of onions, leeks and a splash of white wine and let it cook until everything softens up (an option, but not a traditional one, is also to throw in the celery a few minutes after everything else if you like a little more texture to your accompanying veg). When you’re happy, set the soffritto aside and in another pan fry the sausage meat which you’ve previously removed from its casings. Add a few pinches of torn sage leaves. No another splash of wine, which you allow to reduce completely, while the sausage colours a bit - don't let it burn! When you get to the last few minutes of cooking the meat, add the soffritto and a handful or two of chestnuts and allow the 'ragù' to simmer for 10-15 minutes, while you boil the pasta.
NB The recipe on the this page includes an optional handful or so of leftover roast pork - this isn’t essential but it does tone down the saltiness and pepperiness of the sausage. If you’re using extra pork like this, throw it into the cooking sausage just after adding the wine, and make sure it warms through thoroughly while the sausage browns. As usual, when the pasta is just past al dente, take the ragù off the heat and add the cream. Then transfer the pasta to your Sauce Wok containing the sauce, and toss to combine. Serve with finely chopped sage leaves, black pepper and pecorino / parmesan.
NUTRITION per serving
KCAL: 922
Fat (g): 35.7
Sat Fat (g): 15.7
Carb (g): 106.3
Sug (g): 11.8
Fibre(g): 8.9
Prot (g): 41.6
Salt (g): 1.11
