When Sophie McIntyre created Club Sup in March 2021, it was a way to bring people together. “Coming out of the 2020 lockdowns, everyone was very lonely and really out of place in their relationships and friendships,” says McIntyre. “I started hosting dinner parties and bringing in strangers. I would cook for everyone and we would have big plates to share and everyone would get to know each other.
For McIntyre, cooking and sharing food creates a comfort hard to find elsewhere. “I used to make a lot of schnitzels and tasty, filling things that have a lot of nostalgia for them,” McIntyre says. “Things that feel like you would have them at home or your mom would cook them for you.” It’s the same approach McIntyre took with this pasta recipe, which has gone from a childhood favorite to a Friday night dinner. “It’s an old Jamie Oliver pasta recipe, but it’s kind of been adapted,” says McIntyre. “My mom used to make it for me when I was a kid and over the years I tweaked it to make it tastier and more hearty.”
McIntyre’s philosophy is that with a few ingredients on hand (and a few extras ordered from DoorDash if you need them), a hearty meal is never just minutes away. “There always has to be Parmesan,” says McIntyre. “I’m thinking of a jar of anchovies and good bread. And pasta, of course. You can do so much with pasta and a punnet of tomatoes or a can.
McIntyre’s version of the recipe includes a simple but often overlooked shortcut to flavor: fennel seeds. “There aren’t many recipes I use in life that use fennel seed all the time, and I just think it’s such a great flavor,” McIntyre says. Fennel flavors are also found in Italian sausage.
The beauty of this dish is that whatever style of pasta you have on hand, it will work. “I used to do it with spirals, but recently I’ve loved it with rigatoni because I feel like it’s the tastiest,” McIntyre says. “It scoops up the most sauce and I love how the sausage works its way into the rigatoni.”
Sophie McIntyre’s Italian Sausage Pasta
For 4 people Preparation time: 10 min Cooking time: 30 min
4 pork and fennel sausages
100g of butter
¼ cup chicken broth
1 tablespoon of fennel seeds
1 tablespoon dried oregano
1 teaspoon dried chilli
½ cup of white wine
150g of parmesan
Heat a pan of salted water. While it is boiling, remove the sausages from the casings and break them up with your hands.
Add the oil to the pan and fry the sausage, breaking it up with a wooden spoon. While frying, crush the fennel, oregano and chilli in a pestle and mortar.
Add pasta to boiling water.
When the sausage is browned, add the white wine, scraping up any bits from the bottom of the pan. Reduce until everything is dry. Add chicken broth and spices. Reduce the chicken broth by half. Turn off the pan, wait until the pasta is al dente. Drain the pasta, reserving a cup of cooking water.
Return sausage to medium heat. Add water and butter and stir for a few minutes. Add pasta and toss to coat. Add more butter if needed.
Remove from the pan and place on a platter and grate the parmesan all over before serving.
This article is produced by Broadsheet in partnership with DoorDash.