This sausage pappardelle recipe is from Jamie Oliver's One: Simple One-Pan Wonders recipe book that we've just bought. There's loads of delicious looking recipes in it...we plan to cook a few of them!
One of the sections in the book is 'frying pan pasta' - they're all cooked in a frying pan, serve 1 person and use fresh lasagne sheets that are cut into the appropriate shape for the recipe.
We love the combination of pork sausages and fennel seeds, so this was the first recipe we tried.
The end result is lovely silky pasta coated in a rich smooth tomato sauce with chunks of sausage and a delicate flavour of fennel - it's delicious and definitely one to be made again and again!
Tip
- This sausage pappardelle recipe can easily be adapted if you’re cooking for more people.
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How to make this Sausage Pappardelle
Ingredients
- a drizzle of olive oil
- 1 pork or veggie sausage
- 1 clove garlic, finely sliced
- 15g flat leaf parsley, finely chop the leaves and the stalks, keeping them in separate piles
- 1 tsp fennel seeds
- a good splash of Chianti or other Italian red wine
- 200ml passata
- 125g fresh lasagne sheets, cut lengthways into 3cm strips
- 300ml boiled water
- salt and freshly ground black pepper
- parmesan cheese, grated, to garnish
- extra virgin olive oil, to garnish (optional)
Instructions
- Put a 28cm frying pan on a high heat. Once hot, pour a little drizzle of olive oil into the pan, then squeeze the sausage meat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice it). Fry for 2 minutes, stirring constantly.
- Add the garlic, parsley stalks and fennel seeds and cook for about 2 minutes until the garlic is lightly golden. Then add a good splash of red wine, let it cook away (about 3 to 4 minutes), add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly. Loosen with an extra splash of water, if needed.
- Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of parmesan and a kiss of extra virgin olive oil, if you like.
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Sausage Pappardelle
Equipment
Ingredients
- a drizzle of olive oil
- 1 pork or veggie sausage
- 1 clove garlic finely sliced
- 15 g (0.5 oz) flat leaf parsley finely chop the leaves and the stalks, keeping them in separate piles
- 1 tsp fennel seeds
- a good splash of Chianti or other Italian red wine
- 200 ml (7.5 oz) passata
- 125 g (4.4 oz) fresh lasagne sheets cut lengthways into 3cm strips
- 300 ml (1 ⅓ cups) boiled water
- salt and freshly ground black pepper
- parmesan cheese grated, to garnish
- extra virgin olive oil to garnish (optional)
Instructions
- Put a 28cm frying pan on a high heat. Once hot, pour a little drizzle of olive oil into the pan, then squeeze the sausage meat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice it). Fry for 2 minutes, stirring constantly.
- Add the garlic, parsley stalks and fennel seeds and cook for 1 to 2 minutes until the garlic is lightly golden. Then add a good splash of red wine, let it cook away (about 3 to 4 minutes), add the passata and scatter the pasta into the pan. Carefully pour in enough boiling kettle water to just cover the pasta – about 300ml. Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you’ve got a nice rich sauce, stirring regularly. Loosen with an extra splash of water, if needed.
- Turn the heat off, stir in the parsley leaves, then season to perfection. Finish with a grating of parmesan and a kiss of extra virgin olive oil, if you like.
Notes
- This sausage pappardelle recipe can easily be adapted if you’re cooking for more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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