Khorasan Kamut® penne with veal, sausage and artichoke ragou

    1 hour 30 min

    Khorasan wheat originated in the Middle East several thousand years ago and is the ancestor of our modern durum wheat. The Kamut® khorasan wheat makes a delicious wholegrain pasta that is full of flavour and has wonderful texture, especially when compared to wholewheat pasta.


    Cambridgeshire, England, UK
    1 person made this

    Serves: 6 

    • 550g boneless veal chuck or shoulder
    • 2 teaspoons extra virgin olive oil
    • 1 onion, finely chopped
    • 1 sprig fresh rosemary, finely chopped
    • 400g sausagemeat
    • 1 1/2 tablespoons dry white wine
    • 1 tablespoon plain flour
    • 600ml vegetable or meat stock
    • salt and pepper to taste
    • 110g artichokes
    • 600g Khorasan Kamut┬« fusilli pasta
    • 60g butter
    • 50g grated trentingrana cheese

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Clean the veal, keeping the fat separate as it will be used for the stock. Cut the meat into thin strips.
    2. Heat olive oil in a pan and slowly brown the meat on a low heat with the onion and the rosemary until it has lost all its water. Roughly chop the sausage and brown slowly in a separate pan. Add the sausages to the meat, deglaze with white wine and reduce. Add the flour and stock to the pan and let it simmer for about 1 hour, adding salt and pepper to taste.
    3. In the meantime clean the artichokes. Braise the hearts in simmering water till tender. Drain well.
    4. Cook the pasta in plenty of boiling salted water till al dente, according to packet instructions.
    5. Add the artichokes to the veal once the meat is ready. Add the butter and pasta and toss well to coat. Serve with the grated cheese.

    See it on my blog


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