Pappardelle with sausage & fennel seed bolognese
By Good Food
Contains pork – recipe is for non-Muslims only
A perfect pasta for sharing, full of rich, tasty flavours
- Ready in 35-45 minutes
- Serves 4
- Easy
Nutrition per serving
-
kcal 753
-
fat 46g
-
saturates 16g
-
carbs 59g
-
sugars 0g
-
fibre 4g
-
protein 23g
-
salt 2.48g
Ingredients
- 454g pkt good quality sausages
- 250g pkt pappardelle, frilly or not
- 2 tsp fennel seeds
- 2 tbsp olive oil
- 3 shallots or 1 small onion, thinly sliced
- 2 large garlic cloves, crushed
- 150ml red wine
- 4 plum tomatoes, seeded and chopped
- 1 tbsp tomato purée
- 4 tbsp freshly grated parmesan, plus extra to serve
- handful of fresh chopped parsley
Method
Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.
Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.
Stir in the chopped sausages, red wine, tomatoes and tomato purée and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.
Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, Parmesan and parsley. Hand round extra Parmesan at the table.
