Pappardelle with sausage & fennel seed bolognese

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


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

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