Pappardelle with Fennel & Sausage Ragu

Prep: 00:05

Cook: 00:25



  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp fennel seeds
  • 1 sprig rosemary finely chopped
  • 450g pack Pork Sausagemeat
  • 680g jar Passata
  • 250g pappardelle pasta or tagliatelle
  • 4 tbsp fresh Parmigiano Reggiano, grated
  • Handful fresh basil
  1. Heat the oil in a medium heavy-based saucepan and cook the onion for 5 minutes until beginning to soften.
  2. Stir in the garlic, fennel seeds and rosemary and cook for a further minute.
  3. Add the sausagemeat to the onion and gently cook for 1-2 minutes, breaking up the meat with a wooden spoon.
  4. Add the passata and season. Simmer for 10-15 minutes without the lid, until thickened.
  5. Meanwhile, bring a large pan of water to the boil and cook the pappardelle for 4 minutes until tender. Drain the pasta reserving a ladleful of water and return the pasta to the pan.
  6. Ladle the sauce into the pan with the pasta and reserved pasta water and gently toss.
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