Pappardelle with Fennel & Spiced Sausage Ragu

Name: Pappardelle with Fennel & Spiced Sausage Ragu
Prep time: THMS
Cook time: THMS
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

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

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 ‚Äì 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.