Tagliatelle with Sausage Ragu, Radicchio, and Hazelnuts


  • 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


  1. For the ragù: heat a glug of oil in a large frying pan over a medium heat, then add the onions, fennel, coriander seeds and fennel seeds. Cook for about 8 minutes until softened. Add the garlic and thyme, then cook for 1 minute. Add the sausages and cook for 8-10 minutes, breaking them up with a wooden spoon, until they have some colour. Add the tomatoes, breaking them up with the spoon. Bring to the boil and cook for 35 minutes until thick and reduced, stirring every now and then. The ragù should be as thick as bolognese sauce. 
  2. Bring a large pan of salted water to the boil and add the pasta. Boil rapidly for 3-4 minutes for fresh or 9-10 minutes for dried until al dente (with some bite). While the pasta is cooking, mix the radicchio, hazelnut oil (or extra-virgin olive oil), parsley and hazelnuts into the ragù. Drain the pasta, toss with the ragù and serve with another drizzle of oil and a good grating of parmesan.