COOK-ALONG WITH BEN TISH
If you’re stuck in a pasta rut, then you’ll want to try out this pasta with tomato, fennel sausage, red wine and sprouting broccoli ragu from Ben Tish, Culinary Director of Norma and The Stafford London.
We have listed the ingredients out below as well as the bits of equipment you’ll need so you just have to play the IGTV video to get the instructions. Do tag @ben.tish and us @londontheinside in your photos and stories people, we will repost. Be well, cook well.
I N G R E D I E N T S
Any dried short pasta, like pennete, orecchiette and paccheri
3 large quality pork fennel sausages, skins removed and meat roughly chopped through to create mince
100g purple sprouting broccoli
250ml quality red wine
100g ripe cherry tomatoes, cut into quarters
30g grated parmesan
Sea salt, black pepper and extra virgin olive oil for cooking
WHAT YOU NEED
Large frying pan