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

Ingredients

Instructions

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 puree 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.

Nutrition