Store-bought sausages make this sausage pappardelle an absolute doddle of a recipe and super delicious! Parpadelle is a wonderfully thick pasta, and very trendy right now. We’ve used fresh parpadelle for our sausage pappardelle which is easy to find at your local supermarket, but tagliatelle (Pappardelle’s skinner sister) will work well too. The quality of your sausages is what makes or breaks this pasta dish, so make sure to choose your absolute favourites for the ultimate sausage pappardelle.
- 400g free-range pork and fennel sausages
- 2tbsp olive oil plus extra for drizzling
- 1 large fennel bulb, cut into wedges
- 1 onion, peeled and diced
- 2 garlic cloves, crushed
- 2tsp fennel seeds, bashed in a pestle and mortar
- 1tsp chilli flakes
- 3 rosemary sprigs, finely chopped
- 150ml white wine
- zest of 1 lemon
- 450g fresh pappardelle or tagliatelle
- 45g parmesan cheese, grated
Squeeze the meat from the sausages into a bowl with the fennel seeds and chilli flakes.
Reserve extra fennel leaves for garnish. Heat the olive oil in a large, deep frying pan over a medium-high heat, fry the fennel for a few minutes until coloured. Add the sausage meat and onion, stirring often, cook for 10mins, until the meat is browned. Add the crushed garlic, fennel seeds, chilli flakes, rosemary and cook for another minute. Cook the Pappardelle according to packet instructions.
Add the white wine to the meat mixture and allow to reduce for a few mins. Finely grate over the zest of 1 lemon and then turn down to heat. Toss through the cooked, drained papardelle.
Divide between your plates or bowls and finish with a grating of Parmesan, a drizzle of olive oil and the reserved fennel leaves.
Top tip for making Sausage pappardelle
Buy the best sausages you can find and afford for a delicious dinner