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Pappardelle with rosemary and sausage ragu


Serves: 4
timePrep time: 10 mins
timeTotal time:
Pappardelle with rosemary and sausage ragu
Recipe photograph by Sam Folan

Pappardelle with rosemary and sausage ragu

These lovely wide ribbons of pasta originate from Tuscany, and are particularly good with meaty ragus. This recipe is a lighter version of your usual Bolognese

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
727Kcal
Fat
30gr
Saturates
11gr
Carbs
72gr
Sugars
8gr
Fibre
7gr
Protein
38gr
Salt
1.5gr

Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes
Angela Boggiano

Angela Boggiano

Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
 
See more of Angela Boggiano’s recipes

Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1-2 sprigs rosemary, needles picked and finely chopped
  • 1 tsp fennel seeds
  • 1 x 400g pack herby sausages
  • 2 tbsp tomato purée
  • 1 x 400g tin chopped tomatoes
To serve
  • 360g Taste the Difference pappardelle pasta
  • a handful of rocket leaves
  • 4 tbsp freshly grated Parmesan or shavings

Step by step

Get ahead
The ragu sauce keeps for up to 3 days in the fridge, or freezes well
  1. Heat the oil in a large frying pan and cook the onion for 5 minutes until beginning to soften. Stir in the garlic, rosemary and fennel seeds, and cook for a further minute.
  2. Split open the sausage skins and add the meat to the onion. Fry gently until lightly golden, breaking up the meat with a wooden spoon. Add the tomato purée and cook with the sausage mixture for just one minute, then tip in the chopped tomatoes with a splash of water from the tin. Season with a pinch of sea salt and a good grinding of black pepper. Simmer the sauce uncovered for 10-15 minutes until thickened.
  3. While the sauce is simmering, bring a large pan of water to the boil and cook the pappardelle according to the packet instructions. Drain well, reserving a ladle of pasta water, and return to the pan.
  4. Ladle the sauce into the pan with the pasta and some reserved pasta water and gently toss everything together until coated. Serve piled into bowls, sprinkled with rocket leaves and Parmesan.

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