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.