Queer Eye s Antoni Porowski s pasta with sausage lemon and parsley - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Queer Eye s Antoni Porowski s pasta with sausage lemon and parsley By You Magazine - September 22, 2019 This weeknight pasta can double as an impressive dish for entertaining. Be sure to brown the sausage well for nice crispy edges – it tastes so good that way. Paul Brissman SERVES 4-6 1 tsp fennel seeds sea salt 450g short tubular pasta (or garganelli, campanelle or trumpet pasta) 1 tbsp olive oil 450g Italian pork sausage (traditionally flavoured with fennel, or similar), casings removed 125ml medium-dry white wine, such as Pinot Gris or Pinot Grigio 1 packed tbsp grated lemon zest (from 2 large lemons) 60ml fresh lemon juice (from 2 large lemons) 3 tbsp cold unsalted butter, cut into bits 100g coarsely grated Parmesan, plus more for serving 22g coarsely chopped fresh flatleaf parsley coarsely ground black pepper 1. In a small dry frying pan, toast the fennel seeds over medium-low heat, shaking the pan back and forth, until the seeds are fragrant and lightly toasted, 1 to 2 minutes. Transfer to a cutting board and let cool, then crush with a mortar and pestle or the bottom of a heavy pan. Set aside. 2. Bring a large pan of water to a boil and salt it ’til it tastes like the ocean (taste it). Add the pasta and cook until it’s about 2 minutes under al dente. 3. Meanwhile, in a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until deeply golden in spots, about 6 minutes. Add the wine and cook, scraping up any browned bits on the bottom of the pan, until about half of the liquid is evaporated, 1 to 2 minutes. Add the lemon zest and juice. Whisk in the butter one piece at a time, just until melted and incorporated, to form a nice silky sauce. 4. Scoop out 175ml of the pasta cooking water and reserve. Drain the pasta and return it to the pan. Add the cheese, 125ml of the reserved pasta cooking water, ½ tsp salt and the fennel seeds. Quickly toss everything together to coat the pasta, adding more of the pasta cooking liquid if the dish appears dry, then stir in the parsley. Adjust the seasoning to taste. 5. Serve immediately, topped with pepper and a sprinkling of more cheese. Buy Antoni’ s book with 20 per cent off These recipes are taken from Antoni in the Kitchen by Antoni Porowski, which is published by Bluebird, price £20. To order a copy for £16 until 6 October, call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved