Bucatini with Sausage and Leek Ragú and Crispy Onions
Now that the weather is back to being well and truly gloomy, there is nothing I am craving more than proper comfort food - and this Bucatini with Sausage and Leek Ragú is just that. With warm hints of chilli, the perfect amount of garlic, and topped with crispy onions to add a little crunch, this pasta is perfect now that the weather is turning colder.
Serves 4
Ingredients:
400g OO flour
4 eggs
(Or pre-made bucatini)
400g sausage meat
300g leek
3 garlic cloves
1 chilli
7g dijon mustard
200ml cream
75g parmesan cheese
300ml neutral oil (sunflower, vegetable)
250g white onion
50g flour
10g dry chilli flakes
Method:
If you have a pasta extruder (mine is for a kitchen aid and its the best thing I own) make this fresh, otherwise pre-made bucatini is just as delicious. Take the 400g of 00 flour and place on a clean surface, crack the eggs into a well in the center, then combine until a shaggy dough forms.
Knead the dough for around ten minutes until smooth, divide into small balls around 10-15g each, then dust them with flour.
Set up your pasta extruder with the bucatini attachment on the kitchen aid as per the instructions, then feed in the dough as the machine runs. Trim off the pasta once the desired length is achieved, and dust with flour. Repeat until all the dough is used up.
Finely slice the onions and dust with flour. Heat the neutral oil in a pan on medium, then fry the onions until golden brown and crisp. Drain on kitchen towel and season with salt after frying.
In a large pot on a medium heat, add in some olive oil. Once hot, add the sausage meat and cook until browned. Turn down the temperature slightly and add in the sliced up leek and cook until soft. Add in the chopped garlic and chilli then cook for another 5 minutes. Season with salt and pepper then add in the mustard and cream.
Cook the bucatini in salted water until al dente, then add to the pot with the ragu. Add a splash of pasta water to the sauce to loosen it up if needed. Finish with grated parmesan, then season with salt and pepper before serving topped with the crispy onions and dry chilli flakes.