Maccheroni al ferretto

Christmas knitted jumper

Oh dear dear… we are in the presence of a full blown pre-Christmas meltdown… 

Maccheroni al ferretto

maccheroni al ferretto

Salmon’s lovingly knitted Christmas jumper completely ruined!? Who would be to blame, you may reasonably ask.

Well, ever heard of maccheroni al ferretto? Neither did Salmon. But Fidget, our glorious hound, had heard of this magnificent recipe and decided to give it a try. In a past occasion though, when ready to roll the pasta, he found himself short of the metal rod which is traditionally used by Calabrian women to roll the pasta (here’s the technique) and having heard that a knitting needle is a perfect substitute, Fidget went for the one he found on the living room’s sofa, with no hesitation… enough said.

On this occasion though, and to prevent any further meltdowns, the Rowes used a shop bought deli variety of this delicious maccheroni al ferretto type of pasta, and we are now going to tell you about the sauce that goes with it. You will need: the meat content of two large sausages (about 150g), 200g passata, one large French shallot, a bit of ‘nduja finely chopped (replace with chorizo if you can’t find ‘nduja), few strips of roasted red pepper, 3 or 4 pieces of sundried tomatoes finely chopped, few basil leaves, few flakes of chilli and 50g of grated pecorino (or ricotta salata if you can find it) to sprinkle on top.

Prepare the sauce first: finely slice the shallot and gently fry in a couple of tablespoon of olive oil, add the sausage meat and brown. Add the ‘nduja (or chorizo) to taste – bear in mind that it is spicy – sundried tomatoes, roasted pepper and chilli and mix well. Finally add the passata, season to taste, mix until well combined, cover the pan with a lid and let cook for 15-20 min.

In a separate pan boil the water and cook the maccheroni al ferretto pasta for the recommended al-dente time minus one minute, drain and toss in the sauce adding a couple of tablespoons of the cooking water. Mix well so that the pasta is well coated with the sauce, sprinkle the basil leaves and the grated cheese. Like with all pasta dishes, work very quickly and serve at once.

Finger licking superb! And fear not Salmon: this time the maccheroni were shop-bought, so your … ehm… beautifully knitted Christmas jumper is safe.