sausage ragu with sherry, paprika and soured cream

I love the moment that the seasons change. Suddenly there is a different feel to the air, a sense of anticipation for what delicious treats are in store just around the corner. Autumn has arrived, a crisp bite to the morning air and the need to go delving into the jumper drawer to find something a little bit more cosy, though apparently I am not allowed to have the heating on yet, which I think is  just plain mean. The change in the weather means supper needs to be something more comforting to warm the toes. This supper is a bit of a random collection of things I found in my fridge and freezer and mostly came from my desire to have a really lovely glass of sherry... but the finished dish is completely delicious and one i will definitely make again!

Sausage ragu with sherry, paprika and soured cream

serves 4

 sausage ragu

sausage ragu

olive oil to fry

2 shallots, finely sliced

3 cloves garlic, crushed

6 free range sausages

200g pork mince

1tsp sweet smoked paprika

1tsp hot paprkika

pinch chilli flakes

good glass of sherry (i used palo cortardo but any dry to medium dry sherry would be yummy)

400ml chicken stock

400g rigatoni or other pasta

250g tender stem or purple sprouting broccolil

5tbsp soured cream

handful parsley, chopped

grated Parmesan to serve.

heat a good splash of oil in a large saute or frying pan and gently fry the shallot for 10 minutes until softened. Add the garlic and cook for a minute more.

Squeeze the meat out of the sausages and add this and the pork mince to the pan. increase the heat and fry, breaking up with a wooden spoon until well coloured. Add the paprika and chilli flakes and cook for a minute before pouring in the sherry. allow to bubble for a minute then add the stock. Season well and turn down the heat to a simmer and cook for 30 minutes, stirring occasionally. If it starts to look dry add a little more stock.

Meanwhile, cook the pasta in boiling salted water for 10 -12 minutes. Cook the broccoli in boiling water for a minute until just tender. Drain both and set aside, adding a little of the cooking water and some olive oil to the pasta to stop it sticking.

Add the soured cream and parsley to the ragu. Slice the ends of the broccoli and add to the ragu then fold in the florets. Serve the ragu over the pasta with lots of parmesan cheese and black pepper.