Bucatini with vegetable bolognese, gnochetti with sausage, ribbon pasta with chicken livers: Phil Howard’s recipes for winter pasta

Three cold-weather warmers: mini gnocchi in sausage, wine and fennel sauce, reginette with chicken livers and bacon, and bucatini with autumn vegetables, mushrooms and chestnuts

A wonderful, heartwarming bowl of pasta with comfort and familiarity coming from the sausage and just enough zing from the chilli and white wine to lift it.

Phil Howard is chef/co-owner of Elystan Street and Church Road, both in London. His latest venture, Notto Pasta Bar, opens in London in early November

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