L’automne est arrivé.
I have always loved autumn. To me, this is the time of year when the world is most beautiful. The red-brown colour of the leaves, the crispness of the air, the blustery breeze; I would live perpetually in this world if I could. As the air starts to get colder, all I want to do is cook hearty meals, read good books, and take long walks through leaf-covered streets. Cooking at this time of year is great, because not only do we have the autumn seasonal produce, but also the first crop of winter vegetables and the remnants of the summer veg. With so much wonderful produce at our disposal, it would be a terrible shame not to take advantage of it with some delicious and hearty meals.
I created this dish last year, and then (rather uncharacteristically) promptly forgot to write it down. Thank goodness for Instagram and friends with good memories, otherwise I wouldn’t have been able to remember the ingredients I used. Luckily I was able to figure it out, and when I remade it this week I was pleased to discover it tasted just as good as I remembered.
Now, a little note about chorizo. At my local supermarket, there are a number of types of gluten-free chorizo available, some fresh, others smoked or dried. However, if you’re not able to locate any gluten-free chorizo, you can use another kind of spicy sausage, or simply substitute it for a a few rashers of bacon (diced). The chorizo lends a smoky, spicy flavour to the dish, so bacon is a good substitute.
I hope you’re all enjoying this lovely autumn (if you’re in the southern hemisphere), and I also hope that you will enjoy this recipe. Be sure to leave me a note in the comments below if you make it.
Chorizo & Root Vegetable Ragù
2 gluten-free chorizo sausages
1.25 cups pumpkin, diced
1 parsnip, diced
1 carrot, diced
1 bulb fennel, trimmed and diced
400g tinned diced tomatoes
1tsp dried oregano
250g gluten-free pasta
salt and pepper, to taste
olive oil, for frying
grated pecorino, to serve
- Heat oil in a large frying pan over medium heat. Sear the sausages on all sides until browned. Add pumpkin and parsnip to the pan, and cook over a low heat until the vegetables begin to soften.
- By this time, the sausages should be mostly cooked. Remove the sausages from the pan to a plate, and cut into 1cm rounds. Return the cut sausages to the pan, along with the carrot. Allow to sweat for a further 3 minutes, then add the fennel. Continue cooking, stirring regularly, until both the vegetables and the sausages are cooked through.
- Add the tomatoes to the vegetable mixture and stir through. Lower the heat, cover the pan, and allow to simmer for 20 minutes, until a sauce forms. Meanwhile, cook your pasta according to packet instructions.
- Serve the sauce over the fresh pasta, topped with a generous helping of grated pecorino.
Keeping time: keeps 3 days in the fridge.