Education | ED04 | Summer 2017

Education Magazine
sausage & tomato pasta on ricotta
ricotta is a terrific ingredient to have on standby in
your fridge. halfway between cream and cheese, these
soft milky curds are great in both sweet and savoury
dishes. a heady sausage and tomato pasta sauce resting
on the ricotta makes a brilliant combination.
• 2-3 tbsp olive oil,
plus extra to serve
• 1 onion, finely chopped
• ½ fennel bulb,
finely diced
• 4 pork sausages
• 2 garlic cloves,
finely chopped
• ½ tsp fennel seeds
• 6-8 fresh sage leaves
or 1 tbsp rosemary,
finely chopped
• chilli flakes, to
taste (optional, but
rather good here)
• 400g tin chopped
tomatoes
• salt and freshly ground
black pepper
• 300g penne pasta (or
similar robust pasta shape)
• 100g ricotta, at
room temperature
• freshly grated
parmesan, to serve
1. heat the olive oil in a heavy-bottomed saucepan
over a moderate heat and fry the onion and
fennel until soft and translucent.
2. squeeze the sausage meat out of the casings and add to
the pan. turn up the heat to high and fry until the sausage
meat begins to colour at the edges – about 6–8 minutes.
3. add the garlic and fennel seeds and cook for a further
30 seconds. add the chopped herbs and chilli flakes if
using, then add the tomatoes and season with a little
salt and pepper. simmer for 15 minutes or until the
flavours have melded and the sauce has thickened.
4. Meanwhile, cook the pasta as instructed on
the packet. when cooked, drain and add to
the tomato sauce. check the seasoning.
5. put a spoonful or two of ricotta on each plate or
bowl and divide the pasta among the
dishes, drizzling with a little olive oil
and plenty of grated parmesan.
National Trust Family Cookbook by claire thomson is published by national trust books. images: Jill Mead.
57 wealdentimes.co.uk