Beat together the egg and Marmite in a small bowl then lightly brush over the pastry borders to glaze. Try this 'Ultimate Fit Food' dish yourself at Bread Street Kitchen. Take half the sausagemeat mixture and form it into a long sausage shape down the centre of one pastry strip, leaving a clear border either side. The recipe requires just a few ingredients and only takes 15 minutes to make. Change ), You are commenting using your Google account. Take half the sausagemeat mixture and form it into a long sausage shape down the centre of one pastry strip, leaving a clear border either side. Buy good quality packed with flavour. I let the onions cook for a few minutes first before adding the garlic and parsley to avoid burning them. Tagliatelle and pappardelle noodles are such perfect vehicles for thick sauces, they almost seem a little naked without one. Follow the Italian way with classic, traditional and not so traditional dishes like truffle pasta for your next satisfying midweek meal. Add the pepper and garlic and cook for 2 minutes. My mum told me that she always feels “warm inside” when she eats this dish, while my dad loves the taste of the sausage – which he said adds a lot more flavour to the bolognese sauce than ground beef. Taking the sausage out of the casing allows the rice to absorb the flavors better. Add the drained pasta directly to the pan with the sauce. Like tagliatelle, pappardelle noodles are long and flat, making them the perfect vessel for the bolognese sauce. Ramsay in 10 – Shrimp Scampi with Capellini Pasta. Bake for 15-20 minutes (depending on their size) or until the pastry is crisp and golden and the filling is fully cooked through. Sweat off the onions for 3 minutes and add the garlic for another 2 minutes or until the onion is softened. Since we already loved the taste of the pasta, we didn’t want to drastically change the recipe. Make Gordon's tasty shrimp and pasta dish with plenty of Parmesan, chilli and cherry tomatoes. To get more information, or to amend your preferences, press the “Cookie settings” button. This site will function better if you upgrade to the latest version. Heat a large frying pan and add a little olive oil. Your consent to our use of cookies will remain valid unless you tell us you want to amend your preferences. The success of this recipe is dependent on the choice of sausage. Pasta; Seafood Preheat the oven to 200°C/Fan 180°C/Gas 6. Delicious! Give it a good stir so the sauce covers the spaghetti then serve with the chopped parsley scattered on top. Change ), You are commenting using your Facebook account. Change ). Do you accept these cookies and the processing of your personal data involved? You need to peel the casings from the sausages before crumbling the meat. The extra can of crushed tomatoes gives the bolognese sauce a bit more oomph in both taste and texture, but still stays true to Ramsay’s flavour profile. Mature Cheddar adds a tangy depth of flavour to the base, while the crumbly Lancashire and Cheshire cheeses melt into a smooth and creamy sauce. I moved to the US from China — here are the biggest cultural differences I've noticed between the 2 countries, Bath & Body Works is now a standalone company — we visited a store and saw why it's been L Brands' secret weapon, CBA and NAB pass on RBA interest rate cut in full, but ANZ and Westpac defy Treasurer Josh Frydenberg's orders, How to watch Netflix on your TV in 5 different ways, The incredible story of Ferrari's 72-year journey from an upstart racing team to a $27 billion luxury brand. Repeat with the remaining sausagemeat and pastry. ( Log Out /  One of the things I’ve missed the most over these past few months is sitting at my favourite little Italian restaurant in New York City’s West Village neighbourhood, where the lights are low, the space between the tables is basically nonexistent, and the only thing flowing faster than the red wine is the laughter between me and my girlfriends. Can be served hot or cold as part of a party spread or buffet. Sorry, we couldn't sign you up. We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at guestrelations@gordonramsay.com. Once cooked, drain the pasta and add it to the sausage sauce in the frying pan with a spoon of the pasta cooking water. We will of course keep your data safe and secure and if you change your mind you can unsubscribe at any time on any marketing email we send or email us at guestrelations@gordonramsay.com. To get more information or to amend your preferences, press the “Cookie settings” button. Tips: You can add lots of different flavours to your sausagemeat filling, try chopped sundried tomatoes or olives in summer, crumbled chestnuts and dried cranberries at Christmas, or any chopped herbs you have to hand. Do you accept these cookies and the processing of your personal data involved? Read our Cookie Policy. Ramsay recommends using freshly grated Parmesan, but Gruyère also works great. In order to give you a better and personalised experience, this website uses cookies (technology that remembers your use of the website by placing tracking tools on your device). Toss well, and loosen with a little more of the cooking water if necessary. This site will function better if you upgrade to the latest version. Fold the pastry over the sausagemeat filling to enclose, pressing the egg-glazed edges together. Post your photos and videos to the #GordonRamsayRecipe hashtag and see if you got featured below ! Remove the skins from the sausages and add to the frying pan. Please enable JavaScript, It appears you are using an older browser. Each bite is super comforting and the sauce is meaty and rich, yet doesn’t feel too heavy for a summer dinner. Anneta Konstantinides/Insider To whip up this delicious dish, you'll need: Dried tagliatelle pasta; Sausages (Ramsay recommends fennel or Sicilian) Tomatoes Half an onion A few cloves of garlic For the Gordon Ramsay Spaghetti Bolognese Recipe, all you need is 2 tbsp Olive Oil, 6 Bacon Strips, 2 Onions, 3 Garlic Cloves, 2 Carrots, 1 Stick of Celery, 2 Glasses I'm a terrible cook and even I can make Gordon Ramsay's 15-minute gourmet pasta When it comes to making pasta, there's no recipe I love more than Gordon Ramsay's tagliatelle with sausage … I picked up this trick from Ramsay, who notes that the starch from the pasta water helps to thicken the sauce and make it stick to the noodles. When the sausage meat is lightly coloured, add the halved tomatoes and a little seasoning to the pan and continue to cook over a medium heat for 5 minutes until the tomatoes begin to break down. One of the best parts about this dish is that there’s barely any prep. On this night I used cocktail tomatoes, which have a juiciness that works great in the bolognese sauce. You may find this causes parts of the site to function unexpectedly. Here's what it was like. One thing I love about this dish is how easily it can be adapted to your preferences – and what you can find in the supermarket. Break up the sausage meat as you fry it so that it resembles mince meat. Unroll the sheet of puff pastry onto a lightly floured work surface then roll out slightly thinner to create a large rectangle about 40x30cm. Add a tablespoon or two of pasta water to the pan as it cooks to create a sauce. Read our Cookie Policy. You only need a few ingredients to make Ramsay's delicious pasta dish. I learned a lot in the span of 10 hours, and Ramsay’s tagliatelle has became a regular in my recipe repertoire. Quick, delicious, classic and simple - pasta is is always here for us as a store cupboard staple. Ramsay recommends slicing each sausage down the middle to help remove their skin. Please try again, Yes I would like to receive latest marketing information by email from Gordon Ramsay, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants in the group  For more information please see our privacy policy. We took a 4-hour flight on the new Delta Airbus jet that Boeing tried to keep out of the US. Courgetti with meatballs is filling and comforting, like a normal bowl of spaghetti, but it’s brilliant for upping your veg intake without compromising on flavour or texture. Taste and adjust the seasoning. For my mum, it didn’t remind her of a fancy meal. It brought back memories of her sitting in the kitchen as a kid, digging into her own mother’s traditional pasta dishes. Slit the sausage casings and crumble the sausage into the pan and cook over medium heat for about 5 minutes. 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To whip up this delicious dish, you’ll need: While I was able to find tagliatelle the first time I made this dish, I haven’t spotted it at my local supermarket since. You may find this causes parts of the site to function unexpectedly. From all the pasta that I’ve recently made at home, Ramsay’s dish is the one that reminds me most of the bolognese that I always used to order. The herb brightens all the flavours, and brings a bit of freshness and colour to the dish. My method is to always catch one of the pappardelle ribbons in a ladle, run it over some cold water for a few seconds, and then bite into it to see how firm the noodle is. Thank you for signing up for our e-newsletter, giving you news about the latest happenings, events and offers across the Gordon Ramsay Restaurants. Instructions Heat a frying pan large enough to hold the pasta once it is cooked. Please try again, Yes I would like to receive the latest marketing information by email from Gordon Ramsay Restaurants, about all of our restaurants For more information please see our privacy policy. Gordon Ramsay Holdings Limited (GRHL) uses cookies to store or access information on your device to help us understand the performance of the website and to personalise your experience when browsing our website. Add the sausagemeat, mustard and a generous amount of seasoning to a large bowl then mix together to combine. Sausages (Ramsay recommends fennel or Sicilian). But if … Serve hot with freshly grated Parmesan cheese. Sorry, we couldn't sign you up. Ramsay Inspired Sausage Meat Bolognese. Change ), You are commenting using your Twitter account. Grated Parmesan . 5 oz pasta (I used Penne) 8 oz cherry tomatoes, halved. Break up the sausage meat as you fry it so that it resembles mince meat. Follow Business Insider Australia on Facebook, Twitter, LinkedIn, and Instagram. ( Log Out /  Beat … It’s a perfect weekday evening recipe because it’s so quick and easy. Transfer to a baking tray lined with baking paper then chill in the fridge for 20-30 minutes (or up to 1 day if making ahead) to firm up.

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