Recipe and photography by Ella Fanfarillo
Ingredients
Olive oil
450 g turkey mince
1 white onion (finely chopped)
3 garlic cloves (minced)
5 sage leaves, plus extra for serving
2 tsp chilli flakes
2 tsp white miso paste
200 ml whole milk
200 ml double cream
100 ml white wine
250 g Northern Pasta Co Gigli
Salt
Black pepper
Burrata (to serve)
Method
In a heavy-based pan, heat the olive oil and fry the onion until translucent. Add the turkey mince and fry until cooked.
Once the mince is cooked, add the garlic, chilli flakes, salt, black pepper, and sage, and fry for another couple of minutes.
Add the white wine and simmer for a couple of minutes, then add the milk and cream followed by the miso paste.
Stir, then cover and cook gently for 25–30 minutes, stirring occasionally to avoid splitting.
In a large pot of well-salted boiling water, cook the gigli until al dente and reserve a tablespoon of the pasta water.
Once cooked, stir the drained pasta through the ragù.
Just before serving, gently heat 2 tablespoons of olive oil in a heavy-based pan and lightly fry some chilli flakes and extra sage leaves until crispy—this will take seconds.
Serve with burrata and a drizzle of the sage-infused chilli oil.
