Duck and Pistacchio Pasta
4 large Duck and Pistachio sausages, skin removed, sausage crumbled
1 small red onion chopped
1 bay leaf
1 clove of garlic diced
1/2 cup of frozen peas cooked in
1/2 cup of chicken stock
1/2 cup of white wine
1/4 cup of cream (optional)
1/2 bunch of coriander leaves
3/4 cup of freshly grated Reggiani Parmesan cheese
Heat a heavy based saute or fry pan over medium heat. Add the sausage and cook until the fat is rendered and the juices have evaporated, 8 to 10 minutes. Add the onion, garlic, bay leaf and cook, stirring occasionally until the onions are soft, 10 minutes. Drain off the fat and discard. Turn the heat to high, add the wine and boil until it evaporates, 5 minutes. Add the peas in the stock, and bring to a boil. Reduce the heat to low and add 1/2 the coriander and simmer until the sauce thickens, 5 to 10 minutes. Remove the bay leaf and discard. Add the cream and half of the Parmesan Reggiani and stir together. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 10 to 12 minutes. Drain the pasta, put it back in the pan and toss with the duck rague. Place on a platter, sprinkle with coriander and the remaining Parmesan Reggiani and serve immediately with a lovely fresh Rocket Salad.