Pappardelle with fennel and sausage ragu | Living North

Pappardelle with fennel and sausage ragu


Image of Ragu

​Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

2 tbsp olive oil
1 small onion, finely chopped 
2 cloves garlic, finely chopped
2 tsp fennel seeds
1 sprig rosemary, leaves removed, finely chopped
450g pack sausage meat
680g jar passata
250g pappardelle pasta or tagliatelle 
4 tbsp fresh Parmigiano Reggiano, grated 
Handful fresh basil 

It’s National Sausage Week, and while we love a proper banger the sausage meat in this fennel-accented ragu shows off what it can really do

Heat the oil in a medium heavy-based saucepan and cook the onion for five minutes until beginning to soften. Stir in the garlic, fennel seeds and rosemary and cook for a further minute.

Add the sausage meat to the onion and gently cook for one to two minutes, breaking up the meat with a wooden spoon. Add the passata and season. Simmer for 10 to 15 minutes without the lid, until thickened.

Meanwhile, bring a large pan of water to the boil and cook the pappardelle for four minutes until tender. Drain the pasta reserving a ladleful of water and return the pasta to the pan.

Ladle the sauce into the pan with the pasta and reserved pasta water and gently toss together.

Find the original recipe here

Published in: October 2017

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