Homemade Maccheroni with Pork Sausage, Broccolini, Pecorino

Cook Time 1 hour (plus resting time)

Servings 4


100 ml extra-virgin olive oil

Italian-style thick pork and fennel sausages, skins removed, and broken into bite-sized pieces

2 tbsp garlic, finely chopped 

1 tsp sage, finely chopped

125 ml dry white wine

125 ml chicken stock (½ cup)

1 large head of broccolini

500g fresh maccheroni 

50g pecorino or parmesan, finely grated

2 tbsp finely chopped flat-leaf parsley

1 lemon zested

Homemade Maccheroni

250g semolina flour

250g Tipo 00 flour

½ tsp salt

200ml water


To make the pasta dough, put all of the ingredients into the bowl of a food processor and pulse until the mixture begins to form a ball.

Add a little water if the dough is dry. Remove the dough from the bowl, form into a rough ball and let it rest for 10 minutes.  To roll out the pasta, cut a piece of pasta dough about the size of a thumb and place on a wooden skewer and roll backwards and forwards until you have a long cylinder about two inches long. Make and set aside.
Heat a large saucepan over medium-high heat, add olive oil and sausage pieces, and fry, stirring occasionally, until browned (4-5 minutes). Add garlic and sage, stir until fragrant (1-2 minutes), then add wine and boil until almost all evaporated. Add stock and broccolini and. Check the sauce and season to taste if necessary.

Cook maccheroni in a large saucepan of boiling salted water until al dente (6-8 minutes). Drain, reserving a little pasta water, then toss pasta in sauce with pecorino and parsley, adding a little pasta water if needed to thin the sauce. Season to taste and serve in warm bowls topped with lemon zest and grated parmesan.


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