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This will give you a chance to use whatever your choice of sausages may be, but a spicy one would be best.  We have a good choice from our local butchers, who all make their own.  I would serve this with a side salad, and if you have some folk with hearty appetites, then garlic bread is also good.  As I say at the start of the recipe, it is easy to halve the ingredients.

I hope you enjoy it.

Serves 8 (can be halved)

1 tbsp. oil, 800g. sausage ( casings removed and meat broken into small chunks), 200g. bacon (cut into small pieces),  1 large onion, finely chopped, 2 garlic cloves, finely chopped, 2 tsps. fennel seeds (bashed in a pestle and mortar), 1 tsp. chilli flakes, 300ml. red wine, 1 x 400g. tin chopped tomatoes, 1/2 tsp. dried oregano, 2 bay leaves, pinch of sugar (optional), butter for greasing, 900g. ricotta, drained, 125g. cheddar grated, 400g. rigatoni, 400g. purple sprouting broccoli, 250g. mozzarella, drained and torn.

 

1. Heat the olive oil in a heavy bottomed pan and brown the sausage meat and bacon in batches. Remove the meat and add the onion to the pan and fry until soft, then add the garlic, fennel seeds and chilli and cook for 2 more minutes.
2. Add the wine, tip in the tomatoes and add the oregano and bay leaves. Put the meat back into the pan, season with salt and pepper and bring to just under the boil.  Turn the heat down and cook over a very low heat for 45 minutes.
3. Halfway through the cooking time remove the lid and leave it off so the cooking juices reduce. Preheat the oven to 180C / fan 170C / gas mark 4 and grease a 30 x 20cm. dish with butter.  Mix the ricotta with 100g. of the cheddar and season.
4. Bring a large saucepan of salted water to the boil and cook the rigatoni until it has softened but not gone all the way to al dente. Drain , reserving some of the cooking water and stir the pasta into the sausage ragu.  Add some of the cooking water if the mixture looks dry.
5. Steam or microwave the broccoli until tender. Layer the components in the dish, starting with a layer of pasta, then ricotta, then half the mozzarella, then the broccoli.  Add another layer of pasta, the rest of the ricotta and mozzarella.  Sprinkle remaining cheddar on top and bake for 30 minutes until golden and bubbling.

This is a good way of using up the jars of marmalade that you may or may not have been making with the Seville oranges. If using shop bought marmalade you can use a thick shred, dark one or fine shred instead. I served mine with custard and our neighbour’s daughter had 3 helpings. It is delicious.

Continue reading “February Recipe: Marmalade Pudding Cake”

The warm salad is very good served with sausages which can be put in the oven before the vegetables. You can vary the vegetables depending on availability. I regularly roast squash and you could, of course, also use parsnips.

The soup too is pretty versatile as again you could vary the vegetables, parsnips and carrots would be good, or squash and carrots. Omit the cream if you like but it makes it richer. Continue reading “January Recipes: Winter vegetable – Warm Salad and Soup”

This recipe is best served warm but to serve it cold make up to 2 days ahead and store in an airtight container in the fridge. Remove from the fridge about an hour before serving. Do not use low fat cream cheese in this recipe, sometimes it just doesn’t work or taste the same. You could always use all oatcakes if you don’t want to use digestive biscuits. Continue reading “December Recipe: Stilton Cheesecake with Sticky Port Figs”