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Cheat’s pork sausage ragu with burrata and casarecce

Katrina Meynink
Katrina Meynink

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Silky sausage ragu with creamy burrata cheese.
Silky sausage ragu with creamy burrata cheese.Katrina Meynink

This is shortcut ragu at its finest. Caramelising the sausage meat and coating it in sun-dried tomato pesto is a shortcut to deep flavour in less than a quarter of the time, making this a superb midweek dinner option and a balm for the soul.

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Ingredients

  • 500g casarecce pasta

sauce

  • 2 tbsp olive oil

  • 1kg excellent quality pork and fennel sausages, skins removed, meat chopped

  • 200g store-bought sun-dried tomato pesto

  • 250ml (1 cup) white wine

  • 1.6kg (4 x 400g cans) finely chopped tinned tomatoes

  • 125ml (½ cup) thin cream

  • 1-2 knots burrata

  • basil leaves (optional), to serve

Method

  1. Step 1

    Place a large frying pan over medium heat. Add the oil and once hot, add the sausage meat and cook until you have lovely caramelisation on every side and the meat is cooked through. Add the tomato pesto and cook until it darkens and coats the meat, and it looks as though the sauce is coming away from the side of the pan a little.

  2. Step 2

    Deglaze with the white wine then add the tinned tomatoes and simmer for 20 minutes. Add the cream and season generously with sea salt and pepper. Let it simmer while you cook the pasta.

  3. Step 3

    Bring a pot of water to the boil and cook the pasta according to packet instructions until just al dente. Strain and add to bowls.

  4. Step 4

    Top with the ragu sauce then tear the burrata over the top of the bowls. Season with olive oil, sea salt and pepper. If you have a few basil leaves on hand, throw these over the top. Serve.

Tip: Any leftover sauce will freeze superbly for another day.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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