Bucatini with vegetable bolognese, gnocchetti with sausage, pasta with chicken liver: Phil Howard’s recipes for winter pasta | macaroni

Gnocchetti with sausage, white wine, hot pepper, fennel and garlic

A great bowl of pasta warms with the comfort and intimacy of sausage and just enough zing of chili and white wine to elevate it.

to equip 15 minutes
cook 1 hour 20 minutes
serve 4-6 As a beginner or master

500g good meat sausage
1 tablespoon olive oil
30 gm unsalted butter
100 grams leeks
Peeled and finely chopped
1 clove garlicPeeled and cut into thin slices
Salt and black pepper
¼ teaspoon hot pepper flakes
Half a teaspoon of fennel seeds
coarse ground in a mortar
100 ml dry white wineLike Pinot Grigio
100 grams of celeryPeeled and coarsely grated
250 ml chicken stock
700g fresh gnocchi (or other small fresh pasta such as orecchiette or conchiglie), or 300g dried gnocchetti
grated parmesanto end

Half an hour before you want to cook, take the sausage meat out of the refrigerator until it reaches room temperature.

Place the oil in a large, heavy, shallow skillet over medium heat. Add the butter and sausage meat, then cook, stirring constantly, to break up and break up the sausage as much as possible. After about five minutes, once it has dissolved into a meat-like consistency, add shallots, garlic, salt, pepper, chili flakes, and fennel seeds, reduce heat to the touch and cook, stirring frequently, for four or five minutes, until shallots are soft and translucent; A little color is fine, but keep the heat nice to avoid burning.

Pour in wine, bubble until reduced by half, then stir in celery and cook for five to 10 minutes, until softened. Add the broth, raise the heat and bring to a boil, then cover, reduce the mixture, bring to a simmer and simmer for an hour. Season again as desired. The sauce should taste all of its basic ingredients – sausage, white wine, fennel, and chili. Keep warm while the pasta is cooking (or allow to cool and gently reheat later).

Cook the pasta in boiling salted water according to the directions on the package and drain, reserving 150ml of the cooking water. Place the pasta and reserved water in the saucepan and cook, stirring and stirring, for a minute or two until the sauce coats the pasta in a rich, glossy fashion; If you like, add an extra amount of butter to help things along the way. Transfer to warm pasta bowls and serve with grated Parmesan.

Bucatini with bolognese of autumn vegetables, mushrooms and chestnuts

The combination of all seasonal vegetables gives it a wonderful, deep flavor that works well this time of year.

to equip 20 minutes
cook 2 hours and 30 minutes
serve 4-6 As a beginner or master

150 grams onionpeeled
2 cloves garlic
peeled
50g celeriac
peeled
1 medium carrot
(about 100g)
1 medium parsnip
(about 100g)
1 small turnip
(about 100g)
1 medium beetroot
(about 150g)
200 gm peeled zucchini

75 grams of chestnuts
3 field mushrooms
100 ml olive oil
2 tablespoons vegetable oil
Salt and black pepper
500g canned tomatoes
(1¼ cans)
1 bay leaf
1 sprig of fresh rosemary
2 sage leaves
1 pinch of sugar
(my choice)
700gm fresh eggless bucatini (or other fresh tube pasta such as macaroni or penne), or 300g dried egg-free bucatini
Shredded vegan cheese or nutritional yeastto finish (optional)

Cut the onion into small cubes and grate the garlic, ideally on a microplate. It is better to chop celery, carrots, parsnips, turnips, beets, zucchini, chestnuts and mushrooms in a meat grinder; If you don’t have one, grate it fine on a box grater or mix it with a coarse puree in a food processor. The goal here is to get a rich sauce from ground veggies bound in the sauce, rather than finely chopped veggies swimming in liquid.

Preheat oven to 140°C (120°C fan)/275°F/gas 1. In a wide, shallow skillet over medium heat, sweat onion and garlic in half the olive oil and all the vegetable oil, until soft, adding a pinch of salt and some ground pepper; Add all the chopped vegetables with another good pinch of salt, and cook over high heat, stirring constantly, for seven to eight minutes. Add tomatoes, bay, rosemary, and sage leaves, spraying water just to break up, then bring to a boil. Cover and cook in a low oven for two hours.

Add the remaining olive oil and stir the seasoning. You may need a little sugar. Keep warm while the pasta is cooking (or allow to cool and gently reheat later).

Cook pasta in boiling salted water as directed, then drain, reserving 150ml of cooking water. Add the pasta and cooking water to the sauce and cook, stirring, for a minute or two, until the pasta and sauce are firm.

Transfer to warm bowls and finish with vegan cheese or yeast flakes, if desired.

Pasta bar with chicken liver, bacon, red wine and parsley

This packs a powerful punch: Big, bold flavors that lift spirits on a cold day.

to equip 10-15 minutes
cook 30 minutes
serve 4-6 As a beginner or master

125gm unsalted buttercubes
50 grams leeksPeeled and finely chopped
Salt and black pepper
1 clove garlic
mashed, peeled and finely chopped
100g smoked baconfinely chopped
200 gm chicken liverfinely chopped
300 ml full-bodied red wine
250 ml chicken stock
2 tablespoons finely chopped parsley
700gm fresh regent (or other long pasta like pappardelle), or 300g dried regignit or pappardelle
grated parmesanto end

Melt 25g of butter in a wide, shallow, heavy-bottomed skillet, add shallots, a pinch of salt and some freshly ground black pepper, and simmer over medium heat, stirring frequently, for about six minutes, until softened. Add garlic and bacon, sweat for a few minutes, then stir in the liver, raise the heat and cook, stirring constantly, for 5 to 10 minutes, until well cooked and all of its moisture is released – you will. Not a color, but it’s important to get rid of any excess liquid. Cook until the pan is dry, add the red wine, raise the heat and cook until almost everything has evaporated. Add the broth and cook until reduced by half, then check the seasoning and keep warm while the pasta cooks (or allow to cool and gently reheat later). The sauce should have big, bold flavors, mostly from liver, bacon, and wine.

Before you’re ready to serve, add the remaining butter and parsley to the warm sauce, stirring constantly until glossy and emulsified, then season to taste.

Cook pasta in boiling salted water as directed, then drain, reserving 150ml of cooking water. Add the pasta and the reserved water to the sauce and cook, stirring, stirring vigorously, for a minute or two, until the sauce coats the pasta.

Transfer to warm bowls and serve with grated Parmesan.

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