Spicy Sausage and Fennel Ragu with Fried Egg
Ingredients
- 2 brown onions, finely diced
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds
- 3 teaspoons dried chilli flakes
- 12 sausages, casings removed
- 1 tablespoon tomato puree
- 1 can whole tomatoes
- 1 cup red wine
- 1 teaspoon oregano
- Salt and pepper to taste
Additional components
- Cooked mafalde pasta
- Eggs
Preparation
Sauté diced onion for about 10 minutes until golden.
Add minced garlic, fennel seeds, and dried chilli flakes. Sauté for 3 minutes.
Add sausage meat and fry until half cooked.
Add tomato puree, stir until it darkens, then add whole tomatoes, break them up, add red wine, salt, oregano, and pepper.
Cook until meat is done, wine evaporates, and sauce thickens, about 20 minutes; add pasta water if needed.
Add cooked al dente pasta and a dash of olive oil, toss together until combined.
Egg
Fry an egg until desired doneness and top the pasta dish