Vegetable Bolognese Bucatini, Sausage Gnochetti, Chicken Liver Pasta Ribbon: Phil Howard’s Winter Pasta Recipes | Pasta

Gnocchetti with sausage, white wine, chilli, fennel and garlic

A wonderful, comforting bowl of pasta with the comfort and familiarity that comes from the sausage and just enough spiciness from the chili and white wine to lift it.

Preparation 15 minutes
To cook 1h20
Serves 4-6 main course or starter

500g of good sausage meat
1 tablespoon olive oil
30g unsalted butter
100g shallots
peeled and finely chopped
1 clove of garlicpeeled and thinly sliced
Salt and black pepper
¼ teaspoon chilli flakes
½ teaspoon of fennel seeds
coarsely ground in a mortar
100ml dry white winelike pinot gris
100g celeriacpeeled and coarsely grated
250ml chicken broth
700g fresh gnocchi (or other small fresh pasta such as orecchiette or conchiglie), or 300g of dried gnocchetti
Grated parmesanto finish

Half an hour before you want to cook, take the sausage meat out of the refrigerator to bring it to room temperature.

Put the oil in a large, shallow, heavy-bottomed saucepan over medium heat. Add the butter and sausage meat, then cook, stirring constantly to crush and crumble as much of the sausage as possible. After about five minutes, once it has achieved a minced meat-like consistency, add the shallots, garlic, salt, pepper, chili flakes and fennel seeds, lower slightly the heat and cook, stirring frequently, for four or five minutes, until the shallots are softened and translucent; a little color is fine, but keep the heat low to avoid scorching.

Pour in the wine, simmer until it reduces by half, then stir in the celeriac and cook for five to 10 minutes, to soften. Add the broth, raise the heat and bring to a boil, then cover, lower the heat and simmer for an hour. Season again to taste. The sauce should taste like all of its key ingredients – sausage, white wine, fennel and chilli. Keep warm while the pasta cooks (or let cool and gently reheat later).

Cook the pasta in salted boiling water according to the packet instructions, then drain, reserving 150 ml of the cooking water. Put the pasta and reserved water in the pot and cook, stirring and stirring, for a minute or two, until the sauce coats the pasta in a rich, shiny way; if desired, add an extra knob of butter to get things going. Transfer to warm pasta bowls and serve topped with grated Parmesan.

Bucatini with autumn vegetable bolognese, mushrooms and chestnuts

The combination of all the seasonal vegetables gives it a wonderful, deep flavor that works so well at this time of year.

Preparation 20 mins
To cook 2h30
Serves 4-6 main course or starter

150g onionspeeled
2 cloves garlic
peeled
50g celeriac
peeled
1 medium carrot
(about 100g)
1 medium parsnip
(about 100g)
1 small turnip
(about 100g)
1 medium beet
(about 150g)
200 g peeled butternut squash

75g chestnuts
3 field mushrooms
100ml olive oil
2 tablespoons vegetable oil
Salt and black pepper
500g tinned tomatoes
(1¼ boxes)
1 bay leaf
1 sprig of fresh rosemary
2 sage leaves
1 pinch of sugar
(optional)
700 g fresh bucatini without egg (or other fresh tubular pasta such as macaroni or penne), or 300 g dried bucatini without eggs
Grated vegan cheese or nutritional yeastfinally (optional)

Finely chop the onion and grate the garlic, ideally in the microplane. Celeriac, carrot, parsnip, turnip, beetroot, squash, chestnuts and mushrooms are best coarsely chopped in a meat grinder; if you don’t have any, grate them finely on a box grater or blend them into a coarse puree in a food processor. The goal here is to end up with a rich sauce of ground vegetables bound in the sauce, rather than finely chopped vegetables swimming in liquid.

Heat oven to 140C (120C fan)/275F/Gas 1. In a wide, shallow, heavy-bottomed saucepan over medium heat, sweat the onion and garlic in half the oil. olive and all the vegetable oil, until tender, adding a good pinch of salt and a little ground pepper. Add all the chopped vegetables and another good pinch of salt, and cook over high heat, stirring constantly, for a good seven to eight minutes. Stir in the tomatoes, bay leaf, rosemary, sage leaves and a little water just to loosen, then bring to a boil. Cover, then bake in a low oven for two hours.

Stir in the remaining olive oil and check the seasoning; it may need a pinch of sugar. Keep warm while the pasta cooks (or let cool and gently reheat later).

Cook the pasta in boiling salted water according to the instructions, then drain, reserving 150 ml of the cooking water. Add the pasta and cooking water to the sauce and cook, stirring and stirring, for a minute or two, until the pasta and sauce are combined as one.

Raise into warmed bowls and finish with vegan cheese or yeast flakes, if desired.

Ribbon pasta with chicken livers, bacon, red wine and parsley

It packs a mighty punch: big, bold flavors that lift your spirits on a cold day.

Preparation 10-15 minutes
To cook 30 minutes
Serves 4-6 main course or starter

125g unsalted butterdiced
50g shallotspeeled and finely chopped
Salt and black pepper
1 clove of garlic
crushed, peeled and finely chopped
100g smoked baconfinely chopped
200g chicken liversfinely chopped
300ml full-bodied red wine
250ml chicken stock
2 tablespoons finely chopped flat-leaf parsley
700g fresh Reginette (or other long pappardelle type pasta), or 300g of dried reginette or pappardelle
Grated parmesanto finish

Melt 25g butter in a wide, shallow, heavy-bottomed saucepan, add the shallots, a good pinch of salt and a little freshly ground black pepper, and sweat over medium heat, stirring often, for about six minutes, until they soften. Add the garlic and bacon, sweat for a few minutes, then stir in the livers, increase the heat and cook, stirring constantly, for a good five to 10 minutes, until cooked through and released all their moisture – they won’t color, but it’s important to squeeze out any excess liquid. Cook until the pan looks dry, then add the red wine, increase the heat and cook until it has almost completely evaporated. Add the broth, cook until it has reduced by half, then check the seasoning and keep warm while the pasta cooks (or let cool and gently reheat later). The sauce should have strong, bold flavors, primarily livers, bacon, and wine.

Just before ready to serve, add the remaining butter and parsley to the hot sauce, stirring continuously until glossy and emulsified, then season to taste.

Cook the pasta in boiling salted water according to the instructions, then drain, reserving 150 ml of the cooking water. Add the pasta and reserved water to the sauce and cook, stirring and stirring vigorously, for a minute or two, until the sauce coats the pasta.

Transfer to warm bowls and serve topped with grated Parmesan.