胡荽香腸醬燉麵條

Name: 胡荽香腸醬燉麵條
Cuisine: 義大利
Ingredients: 2½ tbsp olive oil; 6 cut into 1.5cm-thick slices Italian fennel sausages; 1 large peeled and chopped onion; 1 trimmed and roughly chopped; reserve any fronds to garnish fennel bulb; ½ tsp smoky paprika; 1 clove, peeled and sliced garlic; 2 tsp lightly toasted and then gently crushed fennel seeds; 100ml red wine; 400g tinned chopped tomatoes; ½ tsp caster sugar; 50g cut in half lengthways pitted black olives; 500g rigatoni; 30g roughly crumbled into 0.5cm pieces pecorino; 1 rinsed and patted dry anchovy fillet; 1 clove, peeled and crushed garlic; 60ml olive oil; 50g torn basil leaves

類別: 羊肉

菜系: 義大利

標籤: Pasta

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食材

2½ tbsp olive oil
6 cut into 1.5cm-thick slices Italian fennel sausages
1 large peeled and chopped onion
1 trimmed and roughly chopped; reserve any fronds to garnish fennel bulb
½ tsp smoky paprika
1 clove, peeled and sliced garlic
2 tsp lightly toasted and then gently crushed fennel seeds
100ml red wine
400g tinned chopped tomatoes
½ tsp caster sugar
50g cut in half lengthways pitted black olives
500g rigatoni
30g roughly crumbled into 0.5cm pieces pecorino
1 rinsed and patted dry anchovy fillet
1 clove, peeled and crushed garlic
60ml olive oil
50g torn basil leaves

步驟

在大型炒鍋中加一湯匙油，用蓋子蓋住，用中火高熱加熱10分鐘，加入香腸片，翻炒至全黃金棕色；將香腸轉移到盤中，然後將洋蔥和胡荽加入熱鍋中，翻炒15分鐘，偶爾翻炒，直到軟化並焦糖化；如果鍋子稍微乾燥，加入一湯匙左右的額外油。加入辣椒粉、大蒜和一半的胡荽子，再炒兩分鐘，然後倒入葡萄酒，煮沸30秒，減半。加入番茄、糖、100毫升水、烤過的香腸和半茶匙鹽，蓋上鍋蓋，煮沸30分鐘；10分鐘後揭開蓋子，煮至湯汁濃稠豐富。離火，加入洋蔥和剩下的胡荽子，放一旁待用。

將一大鍋鹽水煮沸，加入麵條，煮12-14分鐘（或根據包裝上的指示），煮至略帶硬心。同時，加熱湯汁。排乾麵條，放回鍋中，加入一湯匙油，然後分裝到碗裡。

將所有 pesto 的原料（除了羅勒）放入食品加工機的小碗裡。加入一湯匙水，攪拌成粗糙的糊狀。加入羅勒，然後攪拌至剛剛結合（如果羅勒沒有攪拌過度，pesto 的質地會更好）。

將 ragù 撒在上面，再放上一湯匙 pesto。如果有的話，再撒上切碎的胡荽葉，立即上桌。