CHEATS WHITE BOLOGNESE WITH PORK & FENNEL SAUSAGES

Creamy pork and fennel sausage and rocket rigatoni, my favourite comfort meal at the moment. It’s rich, spicy and very easy to make. Paired excellently with Yealands Reserve Sauvignon Blanc.

Serves 4

INGREDIENTS

20 grams butter
2 tablespoons olive oil
1 brown onion, finely diced
1 medium carrot, finely diced
1 celery stick, finely diced
450 grams good quality pork and fennel sausages
1 sprig of rosemary, leaves only
4 cloves garlic, crushed
150ml Yealands Reserve Sauvignon Blanc
200ml cream
1 teaspoon cracked black pepper
Sea salt, optional 
2 cups baby rocket leaves 
350 grams rigatoni or other dried pasta 
Parmesan cheese, finely grated to serve 

METHOD

Melt the butter in a large pan over a low to medium heat. Add the oil then add the finely diced onion, carrot and celery. Fry for 8-10 minutes until softened but not taking on any colour, stir frequently.

Squeeze the sausages out of the casing and add to the pan. Break the sausage apart with a wooden spoon until it closely resembles mince. 

Add the rosemary and garlic and fry for 2 minutes then add the Yealands Reserve Sauvignon Blanc. Bring to a simmer to allow the alcohol to cook off then add the cream and black pepper. Simmer for 5 minutes then fold through the rocket. 

Taste the sauce and see if it needs any salt, sausages are usually quite salty so it might not need any. 

Bring a large pot of salted water to the boil. Add the pasta and cook using packet instructions, then drain. 

Add the pasta to the sauce and stir to combine. 

Serve top with freshly grated Parmesan cheese.

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