Sausage Pappardelle

By: Deborah

Silky pasta coated in a rich smooth tomato sauce with chunks of sausage and a delicate flavour of fennel.

PREP: 15

COOK: 12

TOTAL: 27

Course: Main

Cuisine: Italian

Servings: 1 person

a drizzle of olive oil
1 pork or veggie sausage
1 clove garlic finely sliced
15 g (0.5 oz) 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
200 ml (7.5 oz) passata
125 g (4.4 oz) fresh lasagne sheets cut lengthways into 3cm strips
300 ml (1 ⅓ cups) boiled water
salt and freshly ground black pepper
parmesan cheese grated, to garnish
extra virgin olive oil to garnish (optional)

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.

This sausage pappardelle recipe can easily be adapted if you’re cooking for more people.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS fresh lasagne recipe, Jamie Oliver, One: Simple One-Pan Wonders, pappardelle recipe, sausage pappardelle recipe, under 30 minutes

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