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Italian sausage, porcini and tomato penne
- Prep time:
- 10 mins
- Cook time:
- 30 mins
- Serves:
- 4
Theo Randall makes a simple pasta dish that’s bursting with flavour and serves two for less than £5
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Ingredients
- 1 small red Onion, finely chopped
- 4 tbsp Olive oil
- 1/2 tsp dried red chilli flakes
- 1 pinch Fennel seeds, crushed
- 150 g Italian Sausages, skin removed and roughly chopped
- 1 clove Garlic, finely chopped
- 75ml double cream
- 300g penne
- 500 g dried Porcini, soaked (keep the soaking liquor)
- 400g can chopped plum tomatoes
- Pecorino stagionato, to serve
Method
1. Heat the oil in a large saucepan then gently fry the onion for 2-3 minutes until soft. Add the chilli and fennel seeds and fry for 1-2 minutes.2. Add the sausages to the pan with the garlic and fry for about 10 minutes until the sausages are browned. Once cooked, drain off the excess fat (if necessary).
3. While the sausages are browning, cook the penne in boiling salted water until just cooked.
4. Add a glug of the mushroom soaking liquid to the sausage pan along with the tomatoes and the soaked mushrooms. Cook for 10 minutes.
5. Drain the penne and add to the sauce. Leave on the heat and cook for a further 2 minutes. Add the cream and mix together so all the ingredients are combined. Check seasoning and readjust if necessary.
6. Serve with a grating of pecorino.
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Latest Comment
View all comments (7)This is a great recipe, very easy but delicious - my family loved it!
How can Theo claim to feed 2 for less than £5 in a recipe calling for £50's worth of porcini. More seriously whilst the 500g measure is easily spotted as a typo here how many less obvious ones are there?
He certainly didnt use 500g of mushrooms. He said they were just for flavouring. Quite often the amounts written out for the recipes are oftern questionable.
As he said in the show a kilo of fresh porcini is equivilent to 100g of dried porcini. So I used 50g. As I had all of the ingredients, apart from the sausages, in my store cupboard it was less than a fiver. Even
I think it's supposed to be 150g net of dried mushrooms. It's also better if you let the tomatoes and mushrooms cook on a low heat with the lid on for 25 min to let the flavours develop
There's no way ANY of the recipes add up to under a fiver.I laugh every time they come on.Some one has to call their bluff sooner or later.
I'd like to check the amount of porcini mushrooms, I don't think you'd get 500g for under a fiver!