Sausage Pappardelle
Silky pasta coated in a rich smooth tomato sauce with chunks of sausage and a delicate flavour of fennel.
Ingredients
- a drizzle of olive oil
- 1 pork or veggie sausage
- 1 clove garlic finely sliced
- 15g flat leaf parsley finely chop the leaves and the stalks, keeping them in separate piles
- 1 tsp fennel seeds
- a good splash of Chianti or other Italian red wine
- 200ml passata
- 125g fresh lasagne sheets cut lengthways into 3cm strips
- 300ml boiled water
- salt and freshly ground black pepper
- parmesan cheese grated, to garnish
- extra virgin olive oil to garnish (optional)
Instructions
- Put a 28cm frying pan on a high heat. Once hot, pour a little drizzle of olive oil into the pan, then squeeze the sausage meat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice it). Fry for 2 minutes, stirring constantly.
- Add the garlic, parsley stalks and fennel seeds and cook for 1 to 2 minutes until the garlic is lightly golden. Then add a good splash of red wine, let it cook away (about 3 to 4 minutes), add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly. Loosen with an extra splash of water, if needed.
- Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of parmesan and a kiss of extra virgin olive oil, if you like.
Notes
- This sausage pappardelle recipe can easily be adapted if you’re cooking for more people.