Welcome to Tiny Table Cooks… – a failsafe stash of recipes set to keep you and your family fed. We’ve teamed up with some of the country’s best cooks, bakers and foodies to bring you some tasty inspo, store cupboard saviours and freezable feasts.
The brainchild of Stevie Parle, Pastaio, serves up honest, high-quality fresh pasta dishes which to date have taken Soho by storm. Think oozy mozerella ravioli and Bolognese ragu, Carbonara bucatini rich with egg yolk, and Pecorino and a chilli kissed Vongole linguine. With all of Pastaio’s pasta made on site by their ‘Pastai’, organic Italian semolina, ancient British grains and the freshest eggs from Rodley Court in Gloucestershir ensure each dish is made with love. From dish to decor, Pastaio’s restaurants exude fun with colourful, contemporary interiors designed by Tom Dixon and Insta-worthy mural walls crafted by Supermundane.
Stevie Parle’s Pastaio Sausage Pasta
A few words from Stevie… This is one of the easiest pasta sauces I know and I often use it as a fall-back family meal. It’s a simpler version of the one we serve at Pastaio. Do try to get. fresh Italian sausages from a deli if you can, they’re made from coarse meat and fermented slightly so you get a nice tang. If you have to use british ones (even “Italian” british sausages don’t seem to. be the same) add a little finely diced pancetta to the sausage when you fry it to get that important cured meat flavour. If you can’t find malloredus you can use conchiglie or another shape that will hold the sauce nicely.
2 tsp fennel seeds
1 dried red chilli, crushed
A small handful of rosemary leaves, chopped
2 garlic cloves, finely sliced
400g Italian sausages
250ml white wine
2 tomatoes, roughly chopped
500g 2oz malloredus
A handful of grated Parmesan
A couple of handfuls of fresh oregano leaves or 1 tsp dried oregano
1. Bash the fennel seeds, chilli and rosemary in a pestle and mortar until ground and nicely combined. Heat a splash of olive oil in a nice heavy casserole style pan, and add the garlic. When it begins to colour and becomes sticky, add the fennel mixture, stir for a moment, then squeeze the sausage meat out of the skins and into the pan. Fry until the meat colours breaking it up a little with a spoon as you go.
2. Stir in the white wine and cook until it reduces. Add the tomatoes, then turn the heat down and cook very gently for a couple of hours.
3. Bring a pan of salted water to the boil and cook the pasta according to the packet instructions. Drain, keeping back some of the cooking water.
4. Stir the pasta through the sausage sauce, then add the Parmesan and a little cooking water if it needs loosening ,sprinkle with parmesan or toasted bread crumbs.
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