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
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.