Restaurants›Oquirrh Restaurant›House Made Radiatori Pasta Recipe

House Made Radiatori Pasta Recipe

Inspired by Oquirrh Restaurant
Time1h 30m
Serves4

Chili & Fennel Sausage with Pork, Lamb & Beef, Charred Zucchini Puree, Fennel Pollen, Parmigiano Reggiano

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Ingredients

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House Made Radiatori Pasta Ingredients

Method

Directions

1

Making the Radiatori Pasta

In a large bowl, mix the flour and salt. Make a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead the dough for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2

Making the Sausage

In a large skillet over medium heat, combine the pork, lamb, and beef. Add fennel seeds, chili flakes, garlic, salt, and pepper. Cook until browned and cooked through, about 10-12 minutes. Remove from heat and set aside.

3

Preparing Charred Zucchini Puree

Preheat the grill or a grill pan. Toss zucchini with olive oil, salt, and pepper. Grill until charred on all sides, about 8-10 minutes. Allow to cool slightly and then blend in a food processor with lemon juice until smooth.

4

Cooking the Pasta

Roll out the rested pasta dough to desired thickness and cut into radiatori shapes. Boil in salted water until al dente, about 3-4 minutes. Drain and toss with the sausage mixture.

5

Plating

On a plate, spread a layer of charred zucchini puree, top with the sausage and pasta mixture. Garnish with fennel pollen and grated Parmigiano Reggiano.