Homemade Maccheroni with Pork Sausage, Broccolini, Pecorino
Cook Time 1 hour (plus resting time)
Servings 4
Ingredients
100 ml extra-virgin olive oil
Italian-style thick pork and fennel sausages, skins removed, and broken into bite-sized pieces
2 tbsp garlic, finely chopped
1 tsp sage, finely chopped
125 ml dry white wine
125 ml chicken stock (½ cup)
1 large head of broccolini
500g fresh maccheroni
50g pecorino or parmesan, finely grated
2 tbsp finely chopped flat-leaf parsley
1 lemon zested
Homemade Maccheroni
250g semolina flour
250g Tipo 00 flour
½ tsp salt
200ml water
Method
To make the pasta dough, put all of the ingredients into the bowl of a food processor and pulse until the mixture begins to form a ball.
Add a little water if the dough is dry. Remove the dough from the bowl, form into a rough ball and let it rest for 10 minutes. To roll out the pasta, cut a piece of pasta dough about the size of a thumb and place on a wooden skewer and roll backwards and forwards until you have a long cylinder about two inches long. Make and set aside.
Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). Add garlic and sage, stir until fragrant (1-2 minutes), then add wine and boil until almost all evaporated. Add stock and broccolini and. Check the sauce and season to taste if necessary.
Cook maccheroni in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving a little pasta water, then toss pasta in sauce with pecorino and parsley, adding a little pasta water if needed to thin the sauce. Season to taste and serve in warm bowls topped with lemon zest and grated parmesan.