Pappardelle is a kind of wide fettuccine. The name derives from the verb “pappare” which in Italian translates as: gobble up. The freshest ones sold in stores are usually two to three centimeters wide. Those made with egg have the straightest and sharpest edges.
Learn how to make a Pappardelle with Tomato, Fennel and Sausage Ragu with this simple and easy recipe!
Pappardelle with Tomato, Fennel and Sausage Ragu
4
servings30
minutes20
minutesCheck out the ingredients needed to prepare your Pappardelle with Tomato, Fennel and Sausage Ragu. Follow the instructions for the recipe’s preparation method.
Ingredients
1 tbs olive oil
1 brown onion, thinly sliced
1 medium fennel, thinly sliced
2 garlic cloves, crushed
4 Italian-style pork sausages, casings removed, broken into 1cm pieces
700g Leggo’s Italian Herbs Passata
375g pappardelle
Finely grated parmesan, to serve
Basil leaves, to serve
Garden salad, to serve
Directions
- Start by heating the oil in a large frying pan.
- Add the onion and fennel and cook, stirring, for five minutes or until the onion softens.
- Add the garlic and the sausage and cook, stirring, for five minutes or until the sausage is golden brown.
- Add tomato sauce, then reduce the heat to low and bring to a simmer. Simmer for 10 minutes or until the fennel is tender.
- Cook the pasta in a large saucepan of boiling water until al dente, then drain.
- Divide the pasta among serving bowls.
- Top with the sausage ragu.
- Sprinkle with parmesan and basil leaves.
- To finish, season with pepper.
- Your Pappardelle with Tomato, Fennel and Sausage Ragu is ready!
