WHAT YOU DO
Step 1. To make the ragu, add 1 tbsp of olive oil to a wide-based pot over a medium high heat, then add the chorizo. Cook for a couple minutes while stirring to brown the chorizo and release its smokey oil. Once browned, remove from the pot, leaving the oil behind, and set to one side.
Step 2. Next, add the pancetta to the pot and allow it to get some colour using the chorizo oil. Once the pancetta starts to colour, add the onions and sweat them off for 5-10 mins to soften. Add a little salt to help draw out the moisture in the onions and speed up the sweating process, but not too much as the pancetta and chorizo will be salty already. Once the onions have become translucent, add the fennel seeds and chilli flakes, then add back in the chorizo.
Step 3. Bring the temperature back up in the pot, then add the balsamic vinegar and the white wine. Allow them to deglaze and using your wooden spoon, scrape any bits off the bottom of the pot. Once the wine and balsamic vinegar has reduced by half, add the tomato passata and the chicken stock. Once the ragu has come back up to the boil, reduce to a low heat, season with salt and pepper to taste, and simmer for 1.5-2hrs, stirring occasionally. If the ragu mixture starts to dry out as it's simmering, you can add a little water and stir.
Step 4. To make the peperonata, add the sliced peppers, harissa, honey, a squeeze of lemon, and the freshly sliced mint to a bowl. Give it all a good mix and season with a little salt and pepper. Reserve until needed.
Step 5. To serve the dish, cook your fresh pasta in boiling salted water. When cooked al dente, drain and then add the pasta to the ragu with a little of the starchy pasta water. Using a tongs, mix the pasta with the ragu in the pot, being sure to coat all the pasta in the sauce. Use more pasta water if you need to loosen the mix.
Step 6. Plate the dish into four pasta bowls, then top each with a heaped tbsp of the peperonata and finish with heaped grating of pecorino cheese.
Recipe by Crudo in Sandymount
