Recipe from: Adrian Richardson
INGREDIENTS
• Birricini pasta dried
• ¼ cup Extra-virgin olive oil
• ½ Onion, chopped
• 3 cloves Garlic, chopped
• 1 Carrot, chopped
• 1 stick Celery, chopped
• 3 pork sausages, cut into pieces
• Pork sausages, sliced or snipped into small pieces
• Salt to season
• 3 Tablespoons Butter
• 1 Zucchini, diced
• 1 Tablespoon Tomato paste
• 1 teaspoon Dried oregano
• ¼ cup Fresh basil leaves
• Bay leaf
• Fresh parsley, chopped
• Parmesan cheese, freshly grated
METHOD
- Bring a large pot of well-salted water to the boil. Add the pasta and cook
according to packet instructions, stirring after the first minute to prevent
sticking.
- Heat a large pan over high heat with a generous amount of extra-virgin olive oil.
Add the onion, garlic, carrot, and celery and cook until just starting to soften.
Season lightly with salt.
- Add the pork mince, breaking it up with a spoon so it browns in small, chunky
pieces.
- Add the sliced sausages and continue cooking until everything is golden and
sizzling.
- Stir in a knob of butter, then add the diced zucchini.
- Add the tomato paste and cook briefly until darkened and sweetened. Sprinkle in
the dried oregano, tear in a few basil leaves, and add the bay leaf.
- Ladle in a little pasta water to loosen the sauce.
- When the pasta is just shy of al dente, transfer it straight into the pan with a little
cooking water clinging to it. Toss over the heat so the pasta absorbs the sauce.
- Finish with chopped parsley and adjust seasoning if needed. Add plenty of
freshly grated Parmesan and toss until melted and glossy.
- Serve immediately while hot and steaming.
