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Photograph of Pappardelle with rosemary and sausage ragu.

ItalianPappardelle with rosemary and sausage ragu

Serves 4 | Prep 10 mins | Cook 25 mins

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

Source: www.sainsburysmagazine.co.uk

Ingredients

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Imperial

x0.5

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

Instructions

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

Per Serving	% Daily Value
Calories 727 kcal	36.4%
Total Fat 30.0 g	38.5%
Saturated Fat 11.0 g	55.0%
Carbohydrates 72.0 g	26.2%
Dietary Fibre 7.0 g	25.0%
Sugars 8.0 g	16.0%
Protein 38.0 g	76.0%
Sodium 1.5 g	65.2%

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