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Garofalo Fusilli with Sausage Ragù & Red Wine

Hearty, comforting, and full of flavour, this sausage ragù from the team at Garofalo and their chef ambassador Davide de Simone is the kind of sauce that turns an ordinary mid-week meal into something memorable. Paired with delicious fusilli to cradle every drop of the rich, glossy sauce, it’s a rustic, aromatic dish perfect for autumn. The gentle warmth of red wine, fennel, and rosemary weaves through each bite, wrapping you in the simple romance of Italian home cooking.

Ingredients

200g Garofalo Fusilli

200g good-quality pork sausages (approx. 2 large)

1 tablespoon tomato purée

1 small white onion, finely chopped

1 clove garlic, finely chopped or crushed

½ teaspoon fennel seeds

1 sprig fresh rosemary (or ½ teaspoon dried)

1 bay leaf

150ml red wine (roughly 1 small glass)

1 tablespoon olive oil

Freshly grated parmesan cheese, to serve

Salt and black pepper, to taste

Method

1. Remove the sausages from their skins and tear the meat into bite-sized pieces. This gives a rustic texture and allows the meat to crisp up beautifully.

2. Heat the olive oil in a large frying pan over medium heat. Add the sausage pieces and fry for 6–8 minutes, breaking them apart with a wooden spoon. Cook until golden brown and caramelised, then lift out and set aside on a plate.

3. In the same pan, add the finely chopped onion and garlic. Sauté gently for 5–6 minutes until soft and translucent, scraping up any sticky bits left by the sausage.

4. Stir in the fennel seeds, rosemary, and bay leaf. Cook for another minute to let the aromas develop - this is the base of your ragù’s depth and warmth.

5. Add the tomato purée and stir through the onions for 1–2 minutes. Then pour in the red wine, scraping the bottom of the pan to release all that caramelised flavour. Let it bubble for a few minutes to reduce slightly.

6. Add the browned sausage back into the pan, reduce the heat to low, and let it all simmer gently for 10–15 minutes. The flavours will meld into a rich, glossy ragù. If it thickens too much, loosen it with a splash of water or pasta water.

7. While the sauce simmers, bring a large pan of salted water to the boil. Cook the Garofalo Fusilli until al dente, following the pack instructions. Reserve a little of the cooking water before draining.

8. Add the drained pasta to the ragù and toss well to coat every curve of the fusilli. Add a splash of the reserved pasta water to loosen the sauce and help it cling to the pasta.

9. Stir in a handful of freshly grated parmesan, season to taste with salt and black pepper, and toss once more.

10. Plate up your pasta in warm bowls, finishing with an extra flourish of parmesan and a drizzle of olive oil, if you like. Pour yourself the rest of the red wine to enjoy.

To buy Garofalo's Fusilli click here.