Catch the Shows You Love

Looking for Something?

Your Morning

Bring a taste of Italy to your kitchen with this pasta recipe


If it's too cold for you to head out for dinner this weekend, why not bring a taste of Italy to your own kitchen? Italy is full of unique regions and cuisines and to give us a taste of the Calabria region, Chef Massimo Bruno shared a delicious recipe with us.


Pasta-750x422.jpg
Maccheroni al Ferro with Porcini Mushrooms, Sausage and 'Nduja sauce

WHAT YOU NEED:

  • 300 G hand-made or artisanal pasta 3/4 cup white wine
  • 1 tablespoon tomato paste
  • 2 fresh pork sausages
  • 1-2 tablespoons ‘nduja
  • 1/2 ounce dried porcini mushrooms
  • 1 cup of grated cheese (approximately)
  • 2 garlic cloves
  • Fresh parsley, Q.B.
  • Extra virgin olive oil, Q.B.

WHAT YOU DO:
  1. Bring a large pot of salted water to boil.
  2. Soak the dried mushrooms in 2 cups of warm water for 10 mins prior to making your sauce.
  3. Dice the garlic and the stem of the parsley. Set the leaves aside for later.
  4. Add a generous amount of olive oil to a skillet and bring to medium heat. Lightly cook the garlic and parsley stem until fragrant, being careful not to brown the garlic.
  5. Squeeze the mushrooms and add them to the skillet. Keep the water aside for later.
  6. Remove sausage from casing and add to skillet, breaking it up with wooden spoon in the pan.
  7. Add the ‘nduja, then the tomato paste, and finally the white wine, slowly stirring the ragù as ingredients are added.
  8. Finely chop the parsley leaves and add them to the ragù.
  9. Gently pour the top ½ cup of warm water from the mushrooms into the ragù (you don’t want the sediment that will have settled on the bottom).
  10. Add the fresh pasta to the boiling water - it will cook in five minutes or less.
  11. As the pasta rises to the top of the water and becomes al dente in texture, scoop it out with a perforated spoon and add to the ragù.
  12. Cook for a few more minutes in the ragù, until the pasta and sauce are well integrated. If the mixture becomes too dry add a little pasta water, but careful not to over-sauce.
  13. Add a few handfuls of grated pecorino cheese (to taste) and remove from heat.
  14. Add a little additional fresh grated parsley and serve immediately!