Tagliatelle with sausage ragù recipe | delicious. magazine

Ingredients

• 500g fresh or 400g dried tagliatelle
• Hazelnut oil or extra-virgin olive oil to serve
• Grated parmesan to serve
• For the sausage ragù
• Olive oil for frying
• 2 medium onions, finely chopped
• 1 medium fennel bulb, finely chopped
• ½ tsp coriander seeds, toasted in a dry frying pan, then crushed
• 1 tbsp fennel seeds, toasted in a dry frying pan, then crushed
• 1 large garlic clove, chopped
• 5 fresh thyme sprigs, leaves picked and roughly chopped
• 600g Italian sausages, or British free-range pork and herb sausages, skin removed and broken up into pieces
• 2 x 400g tins plum tomatoes
• 1 small radicchio (150g), sliced
• 1 tsp hazelnut oil (or extra-virgin olive oil if you can’t find it)
• Small handful fresh flatleaf parsley, chopped
• 50g hazelnuts, toasted and roughly chopped