Theo’s Italian

Cannelloni with sausage ragu & tomato sauce

annelloni can be hard to find unless you go to a good Italian deli. You can make your own using fresh pasta, but I love the texture of the dried tubes, especially when they have gone a bit crispy on the outside. Italian sausagemeat is beautifully seasoned and tends to have some cured meat as well as herbs and dried chilli in it. As a result, any sauce made with it becomes really tasty and is far more interesting than it would be if you used just minced beef or pork. You’ll need a piping bag to fill the cannelloni; and, no matter how hungry you are, let the dish cool for a few minutes before you serve – the pasta needs that time to absorb the excess juices and all the flavours.