A pasta party

Sausage & fennel ragù, squash & ricotta rigatoni and a perfect pasta prize

Amidst the festive flurry of cheesy gratins, trays of nibbles and endless guides to the perfect brussels sprout, there are those rare, quiet moments in between when all I want is a simple, snug bowl of pasta. (and yes, it always feels a little funny saying brussels sprout, but hey ho ((ho ho)).

Whether that’s a bowl of something rich and tomatoey, like a sausage ragù with plenty of parmesan and a touch of tangy fennel. Or something more soft and creamy, like a silky squash and ricotta rigatoni, warmed with nutmeg, lifted with crispy sage and given a little crunch from toasted pine nuts.

These are the recipes we’re bringing to “the pasta party” (or just the bowl in my lap in the living room), both made for slow, satisfying slurps to break through the rapid festive chaos.

And for proper pasta-partying, I’m excited to share a very fun, very delicious giveaway with two of my favourite brands who I’m always bringing to brighten any Table!

The squash number is for paid subscribers, along with some extra festive recommendations, so if you’ve enjoyed what you’ve read/tasted from my newsletter so far and would like to further support my writing, you can upgrade your subscription via the button below. It’s just £3.50 a month or £35 for a year. See what you think!

---

Sausage & Fennel Ragù

If you’ve got the time, give this recipe a little extra. The ragu can be made ahead - it only gets better as it sits - soaking up all those rich, delicious flavours, ready for the pasta to dive right in whenever you are.

Feeds 2 | Takes 40 mins

Ingredients
3 tbsp olive oil
1 small onion, finely chopped
4 fat sausages
1 tsp fennel seeds
1 tbsp chopped rosemary
A pinch of chilli flakes
1 small onion
2 fat garlic cloves
400g chopped tomatoes
Pinch of sugar
100ml whole milk
25g parmesan, plus the rind (if you have one) (plus extra to serve)
150g rigatoni or pasta of choice (I used this one)

Serving suggestion
A fresh rocket salad dressed in lemon juice and a splash of olive oil
A small handful of freshly chopped parsley

Method
1. Heat 2 tbsp olive oil in a pan or cast iron dish over a medium heat and squeeze in the sausage meat from the skins. Cook, breaking it up slightly with a wooden spoon, for 6-7 minutes until caramelised all over.
2. Add the fennel seeds, chilli flakes and rosemary and cook for just a couple of mins in the sausage fat. Add a splash more oil, if necessary, then add the onions and garlic with a pinch of salt. Reduce the heat to low and cook for 15-17 minutes, until the onions are softened and lightly browned. Stirring occasionally, adding a splash of water if it starts to stick.
3.Add the chopped tomatoes, milk, parmesan rind (if using), sugar and a pinch of salt. Stir to combine then lower to a simmer and cook gently for around 5-6 minutes until the sauce has thickened slightly - it should be looking quite bolgnese-like in texture. Grate in the parmesan and stir to combine.
4.Cook the pasta in a pot of salted boiling water until al dente. Then add this to the sauce with a splash of the pasta water. Toss well so that the pasta is fully coated in the sauce. Finish with cracked black pepper.
5.Plate up with more parmesan, black pepper and a drizzle of olive oil. Serve with a lemony rocket salad, or a sprinkling of fresh parsely for a bit of freshness.

---

For proper pasta-partying

Time for a giveaway!

There ain’t no pasta party without these guys.

Northern Pasta Co craft British Spelt Pasta made in The Lakes. Spelt flour is known for aiding better digestion, but NPC ensure their pasta doesn’t compromise on flavour - it’s slightly nutty taste with great bite is ideal for any sauce, or just a simple drizzle of olive oil.
Botivo is The big-sipping, non-alcohol botancial aperitivo that you’ll always find me bringing to any Table. Bursting with refreshing herbal and citrus notes, it’s a dream with soda, tonic, and a slice of orange.
(not to mention both the most GORGEOUS packaging)

How to Enter

All of the emails of my lovely subscribers (you lot!) will be put into a virtual hat and one winner will be selected at random. The winner will be contacted directly on Monday 9th December with further info. All I ask is that you could kindly follow Northern Pasta Co and Botivo on Instagram (both a GREAT time). I will be checking ;)

If you DON’T want to be entered into the giveaway, simply reply to this email by morning of Monday 9th December and I’ll make sure you’re not entered into the hat - no worries at all :)

In the bundle

4 x packs of Northern Pasta Co’s British Spelt Pasta

1 x Bottle of Botivo

Just so you’re aware, the pasta and Botivo will arrive separately.

---

*Just to note! I only ever share giveaways, competitions or discounts from brands that I genuinely love and support their missions. If I’m talking about them, it’s because I think you’ll love them too! Everything I share comes straight from the heart, and my thoughts are always my own.*

---

MORE PASTA EATING PLEASE

Roasted Squash & Ricotta Rigatoni

If you read my ‘Sucker for Squash’ newsletter, it’ll come as no surprise that I’ve whipped up a squash pasta sauce. Roasting the squash brings out a lovely, caramelised sweetness which pairs very well with soft ricotta, warm nutmeg and crispy sage for a real autumnal sauce-slurp. Lashings of parmesan goes without saying, right? Enjoy!