Walnut “Sausage” Bolognese
Simply put, mafalde is the long version of mafalda – and in the case of the pasta I received, a comically long version of it, measuring at over two feet long. Mafalde is such a great shape because it takes the best part of parpadelle (the wide noodles) and pairs it up with the best part of lasagne (the ruffled edges) to create a truly gluttonous noodle.
Cacio e pepe is one of those classic dishes that you remember the when, where, and who of your first experience. It’s a classic, but simultaneously tastes like nothing familiar. Recapturing that blissful moment of culinary nostalgia when your tastebuds lit up like a Christmas tree the first time you had the dish is impossible. But in twisting the use of peppercorns, you can glitch your brain into experiencing something new again. Built on the foundation of a million cacio e pepe recipes before this one, the simple swerve of Szechuan peppercorns can literally leave your tongue numb and yet feel totally balanced. It creates something completely untraditional, something a chef on Italia Squisita would scoff at, but something that will have you smiling from ear to ear. So break a classic for the sake of your tastebuds.
The Recipe
Servings: 4
Prep time: 20 mins.
Cook time: 4 hrs.
Difficulty: Medium
Special Equipment:
N/A
Notes:
N/A
Ingredients & Mise en Place
Sauce
• 28 oz. can tomato puree - low or no sodium
• 28 oz. can crushed tomato - low or no sodium
• 1 large yellow onion - diced
• 6 garlic cloves - peeled and diced
• 3 large carrots - diced
• 2 bay leaves
• 1 cup fresh parsley - chopped fine
• 2 tsp. granulated garlic
• ¼ cup dry red wine
• ¼ cup tomato paste
• ¼ tsp. cinnamon
• Extra virgin olive oil
• Sea salt
• Pepper
Sausage
• 1 ½ cups raw walnuts
• 1 cup cannellini beans - drained and rinsed
• 2 Calabrian chilis
• 1 tsp. sage
• 1 tsp. fennel
• 1 tsp. thyme
• ½ white pepper
• ¼ tsp. crushed red pepper
• Sea salt
• Extra virgin olive oil
Pasta
• 17.6 oz mafalde
• ½ cup cream or unsweetened non-dairy creamer
• Pecorino Romano or plant-based Parm
Preparation
The Sauce
01.
In a large pot over medium heat up three tablespoons of extra virgin olive oil. Add in onion, garlic, and carrots and stir until soft and fragrant - about 4 minutes. Next, add in the red wine to deglaze the pot and pull up any brown crispy bits. Pour in the cans of tomato, and add the bay leaves and tomato paste. Stir to check consistency and add water to resemble a broth or soup. It’s ok because in the next few hours, this will simmer and cook down. Add in salt, pepper, cinnamon, granulated garlic, and parsley. Reduce to heat to low and continue simmering lightly, and cook for at least 2 hours and up to 4. If the sauce becomes too thick, add in some more water.
The Walnut “Sausage”
01.
Mix all the ingredients (except the olive oil) in a mixing bowl. Working in 3-4 batches, add the ingredients to the food processor. Pulse until walnuts are tiny and the mix has taken on a dough-like consistency. Mix in ¼ cup olive oil and then refrigerate for at least an hour before using.
The Final Pasta
01.
Once you’ve chilled your “sausage” and your sauce has taken on a consistency that you enjoy, it’s time to get rocking on that final dish.
02.
Bring a pot of heavily salted water to a boil.
03.
In a large, deep sauté pan, heat up four tablespoons of olive oil. Then, using your hands or a teaspoon, drop small chunks of the sausage mixture into the pan. Stirring semi-frequently as the sausage begins to brown.
04.
Add your pasta to the boiling water and cook until al dente, ~12 minutes.
05.
Next, ladle in the sauce to your sausage; you want it to just cover the sausage. Then slowly stir in the cream to create a mostly red, but somewhat pink sauce. Strain and add your pasta to the bolognese - once coated and covered, remove from the heat.
Divide into four equal portions and cover with as much pecorino romano as your heart desires.
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