Garganelli with Fennel Sausage Sugo
The Garganelli
350g 00 or AP flour
195g eggs
Mix ingredients with a stand mixer until a dough forms. Remove and knead by hand for 5-10 minutes.
Cover and allow to rest for an hour or so.
Using a pasta roller, roll the pasta out to about 1.5mm thickness. If using a KitchenAid stand mixer roller, roll to #5. Dust your sheets very lightly with flour and lay them out on your board.
Cut the pasta into 5cm squares and remove any excess pasta. Cover the squares with a kitchen towel as you work.
Take each square and hold one corner against the wooden dowel. Lay the pasta down onto your pettine or ridged board and roll firmly so the pasta has ridges embossed on the entire surface.
Slide the finished garganello off and allow to dry on a sheet tray lined with parchment and some semolina. A fan helps with the drying process. If the pasta isn’t dried sufficiently, it will become flat when cooked.
You can follow along with my Instagram post: Garganelli
The Sugo
500g Italian fennel sausage (about 4 links), with casing removed
35ml olive oil
1 medium shallot, chopped fine
1 clove garlic, chopped fine
125ml white wine
One 28oz can of peeled tomatoes, puréed
Salt
Heat a wide sauce pan on medium-high heat. Once, hot add the olive oil and then the sausage. Break up the sausage into small pieces with a wooden spoon and allow to brown.
Once the sausage is sufficiently browned, reduce the heat to low and add the shallot and garlic. You don’t want much color on these, just sweat them in the sausage fat and olive oil.
Return the heat to medium high and deglaze with the white wine. Scrape all the tasty bits from the bottom of the pan and reduce until there’s almost no liquid left.
Add the puréed tomato and season with some salt (you can always adjust at the end). Cover with a lid and set to medium heat. Stir every 5 minutes or so. The sauce will only take about 20-30 minutes to cook. If you’re finding the sauce is starting to burn in the middle, just reduce the heat and continue to stir.
The Final Dish
Cook the pasta in plenty (about 6L) of salted boiling water. Cook for about 2 minutes, should be just under cooked. Remove the garganelli with a spider and add it to the sauce. Continue to cook with the sauce for a few more minutes until the sauce coats the pasta nicely and the pasta is fully cooked through, but remains al dente.
Finish with some good olive oil and a dusting of parmigiano or pecorino.
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