Tagliatelle with sausage ragù, radicchio and hazelnuts

Name: Tagliatelle with sausage ragù, radicchio and hazelnuts
Yield: Serves 6 (as a main)
Cuisine: Italian recipes
Ingredients: 500g fresh or 400g dried tagliatelle; Hazelnut oil or extra-virgin olive oil to serve; Grated parmesan to serve; For the sausage ragù; Olive oil for frying; 2 medium onions, finely chopped; 1 medium fennel bulb, finely chopped; ½ tsp coriander seeds, toasted in a dry frying pan, then crushed; 1 tbsp fennel seeds, toasted in a dry frying pan, then crushed; 1 large garlic clove, chopped; 5 fresh thyme sprigs, leaves picked and roughly chopped; 600g Italian sausages, or British free-range pork and herb sausages, skin removed and broken up into pieces; 2 x 400g tins plum tomatoes; 1 small radicchio (150g), sliced; 1 tsp hazelnut oil (or extra-virgin olive oil if you can’t find it); Small handful fresh flatleaf parsley, chopped; 50g hazelnuts, toasted and roughly chopped

Published: 16 Mar 16
Updated: 18 Mar 24

Test kitchen approved

Everyone will love the extra crunch from the hazelnuts in this sausage ragù and tagliatelle recipe.

Serves 6 (as a main)
Hands-on time 40 min, simmering time 35 min

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Ingredients

500g fresh or 400g dried tagliatelle
Hazelnut oil or extra-virgin olive oil to serve
Grated parmesan to serve

For the sausage ragù

Olive oil for frying
2 medium onions, finely chopped
1 medium fennel bulb, finely chopped
½ tsp coriander seeds, toasted in a dry frying pan, then crushed
1 tbsp fennel seeds, toasted in a dry frying pan, then crushed
1 large garlic clove, chopped
5 fresh thyme sprigs, leaves picked and roughly chopped
600g Italian sausages, or British free-range pork and herb sausages, skin removed and broken up into pieces
2 x 400g tins plum tomatoes
1 small radicchio (150g), sliced
1 tsp hazelnut oil (or extra-virgin olive oil if you can’t find it)
Small handful fresh flatleaf parsley, chopped
50g hazelnuts, toasted and roughly chopped

Method

For the ragù, heat a glug of oil in a large frying pan over a medium heat, then add the onions, fennel, coriander seeds and fennel seeds. Cook for about 8 minutes until softened. Add the garlic and thyme, then cook for 1 minute. Add the sausages and cook for 8-10 minutes, breaking them up with a wooden spoon, until they have some colour. Add the tomatoes, breaking them up with the spoon. Bring to the boil and cook for 35 minutes until thick and reduced, stirring every now and then. The ragù should be as thick as bolognese sauce.
Bring a large pan of salted water to the boil and add the pasta. Boil rapidly for 3-4 minutes for fresh or 9-10 minutes for dried until al dente (with some bite). While the pasta is cooking, mix the radicchio, hazelnut oil (or extra-virgin olive oil), parsley and hazelnuts into the ragù. Drain the pasta, toss with the ragù and serve with another drizzle of oil and a good grating of parmesan.

Recipe by Sam Williams at Cafe Murano in Covent Garden

Nutrition

Nutrition: per serving

Calories: 565kcals
Fat: 33.8g (9.6g saturated)
Protein: 23.8g
Carbohydrates: 38.4g (10.3g sugars)
Fibre: 6.1g
Salt: 1.3g

delicious. tips

These quantities are for a main course. To serve it as the second starter in our menu, freeze half the ragù and make half the pasta.
Make the sausage ragù to the end of step 1 and keep covered in the fridge overnight. Heat until simmering before adding the radicchio and herbs in step 2.

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Tagliatelle with sausage ragù, radicchio and hazelnuts

Ingredients

Method

Nutrition

delicious. tips

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