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Pappardelle with Fennel & Spiced Sausage Ragu

Organic Italian Pasta Recipe
Big bowlfuls of authentic Italian pasta have never been easier. Choose your favourite spiced sausages, add a jar of richly intense Sacla' Rooted In Nature Organic Tomato & Basil sauce …and revel in the flavours. Scroll down to watch the recipe video.

Cook Time

25 mins

Serves

4

Ingredients

  • 400g pappardelle pasta
  • 2tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2tsp. fennel seeds
  • 1 sprig rosemary, leaves removed, finely chopped
  • 400g spiced sausages
  • 500g jar Sacla' Rooted In Nature Tomato and Basil Sauce
  • 4 tbsp. fresh parmesan, grated
  • Small bunch flat leaf parsley, finely chopped

How to make the recipe

Step 1

Heat the oil in a large heavy based frying pan and cook the onion for 5 minutes until beginning to soften. Stir in the garlic, fennel seeds and rosemary and cook for a further minute.

Step 2

Split open the sausages and add the meat to the onion and gently fry breaking up the meat with a wooden spoon. Add the tomato and basil sauce and cook with sausages for 10 – 15 minutes until thickened.

Step 3

Whilst the sauce is simmering, bring a large pan of salted water to the boil and cook the Pappardelle according to the packet instructions. Drain well reserving a ladleful of pasta water.

Step 4

Add the pasta to the frying pan with the reserved pasta water and gently toss everything together. Serve piled into bowls sprinkled with parmesan and extra flat leaf parsley.
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