Pork Recipes, Sausage Recipes

Garganelli with Sausage, Mushrooms & Cream

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Garganelli pasta with sausage, mushrooms and cream, with a forkful lifted above the plate.

Jacob Kenedy’s garganelli with sausage, mushrooms and cream is his version of pasta alla Norcina, an Umbrian dish named after Norcia, a town known for its pork butchery and sausages.

The sausage is browned thoroughly before the onion, mushrooms and white wine are added. Cream, nutmeg and grated pecorino finish the sauce, with a little pasta cooking water to help it coat the garganelli. Bring it to the table in a warmed bowl, with more cheese to pass around.

Recipe from Pasta Tricolore: Recipes in Green, White and Red by Jacob Kenedy, published by Bloomsbury.

Serves: 4

Prep time: 15 minutes

Cook time: 50 minutes, the sausage and mushroom base can be made ahead.

Ingredients

For the Sausage and Mushroom Base

To Finish

Method

  1. Peel the skin from the sausage and crumble it into a preheated, wide frying pan with the olive oil over a medium-high heat. Brown it, breaking it up with a wooden spoon, until caramelised in places, 10–15 minutes.
  2. Add the onion and continue to stir over the heat for about 10 minutes, until the sausage is more thoroughly browned and the onion is tender.
  3. Add the chopped mushrooms and garlic, pour in the wine, then increase the heat to high. The mushrooms will release plenty of water. Let them boil until the liquid has evaporated and they begin to fry. Reduce the heat to medium and cook for a further 5 minutes, allowing a little more caramelisation.
  4. Boil the pasta in plenty of well-salted water, using 10g salt per litre.
  5. Add the cream and nutmeg to the sausage and mushrooms and bring to a simmer. Season generously with black pepper and reasonably with salt.
  6. Drain the pasta when it is a minute firmer than you like to eat it, reserving a little of its cooking water.
  7. Add half the cheese to the sausage pan, closely followed by the drained pasta and parsley. Cook over a high heat, shaking or tossing the pan, until the pasta is cooked to your liking and the sauce is glossy, coating the pasta but still fluid. Add a little reserved pasta cooking water if needed.
  8. Serve on warmed plates, or in a warmed bowl to set on the table family-style, with the remaining cheese.

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The Italian phrase Bocca al lupo means “into the wolf’s mouth”, and is commonly used to wish somebody good luck. Luck is not something chef and restaurateur Jacob Kenedy needs much of. After a stint at Moro in London, a fabulous North African and Spanish tapas restaurant, and a wonderful opportunity at the acclaimed Boulevard in San Francisco, Jacob emerged as an accomplished, creative and entrepreneurial chef.

Jacob’s fascination with Italian cuisine led to his 2008 partnership with Victor Hugo, and the launch of Bocca di Lupo onto the London food scene, which it took by storm. It has a touch of glamour, but is a family business and a simple trattoria at its core. Guests can bring their dogs, perch at the counter, and feast on a range of beautiful small plates. This is humble, rustic, provincial Italian fare at its best. Jacob has created one of the finest restaurants in London: an honest dining experience, and a feast for the senses.