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
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
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.