This family-friendly sausage ragu has a sweet tomato and aubergine base. We've got a pretty unusual technique for cutting the aubergines that promises a rustic Italian vibe. There's a flourish of toasted seeds for the grown-ups at the end, which gives a more complex flavour.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.7 g||10.4 g|
|Protein||5.8 g||35.5 g|
|Salt||0.41 g||2.52 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Heat a large, dry, wide-based pan (preferably non-stick) over a medium-high heat
Once hot, add the fennel seeds and cook for 2 min, then transfer them to small dish for serving
Tip: watch them like a hawk to make sure they toast, not burn!
Keep the pan, you'll use it later!
Trim the stalks off the aubergine[s] and cut them in half lengthways
Tear the aubergine halves into rough pieces using your hands (alternatively chop into large chunks)
Tip: this is a rustic dish, so the aubergine doesn't have to be neat!
Return your pan to a high heat with 2 tbsp [4 tbsp] vegetable oil
Once hot, add the torn aubergine with a big pinch of salt
Cook for 3-4 min or until starting to brown
Meanwhile, boil a kettle for your pasta
Slice the sausages open and squeeze the sausagemeat into the aubergine (this is a fun job for little hands!)
Reduce the heat to medium-low and cook for a further 5-8 min or until both the sausagemeat and aubergine has browned
Meanwhile, add the pasta to a pot of salted boiled water, bring to the boil over a high heat and cook for 8-12 min or until cooked with a slight bite
Meanwhile, peel and slice the shallot[s] finely
Peel and finely chop (or grate) the garlic
Chop the parsley stalks finely, keeping a small handful of leaves aside for garnish
Add the shallot, garlic and parsley stalks to the sausage and cook for a further 3 min
Add the tinned tomatoes, Henderson's relish and half the onion marmalade to the pan
Season generously with salt and pepper and cook for a further 5 min until a rich, ragu-like sauce has formed
Tip: taste and add more of your onion marmalade if you like it sweeter!
Stir the cooked, drained pasta through the sausage ragu
Divide between bowls and scatter with the parsley leaves
Top the adults pasta with your toasted fennel seeds for an extra flavour dimension!