Pappardelle with fennel & sausage ragu

Name: Pappardelle with fennel & sausage ragu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 small onion, finely chopped; 2 cloves garlic, finely chopped; 2 tsp fennel seeds; 1 sprig/s rosemary, leaves removed, finely chopped; 450 g pack Waitrose Gourmet Pork Sausagemeat; 680 g jar essential Waitrose Passata; 250 g pappardelle pasta or tagliatelle; 4 tbsp fresh Parmigiano Reggiano, grated; handful fresh basil

Rich and delicious. This simple pasta dish is bursting with flavour and is destined to be a family favourite.

Angela Hartnett cooks this recipe for Nick Grimshaw and guests Richard Corrigan and Valentine Warner on episode 5, season 4 of Dish, the Waitrose podcast. They pair it with a full-bodied Luigi Bosca De Sangre.

Discover all recipes prepared by Angela Hartnett on seasons 1-4 of the Dish podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

5 out of 5 stars(7) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tsp fennel seeds
1 sprig/s rosemary, leaves removed, finely chopped
450g pack Waitrose Gourmet Pork Sausagemeat
680g jar essential Waitrose Passata
250g pappardelle pasta or tagliatelle
4 tbsp fresh Parmigiano Reggiano, grated
handful fresh basil

Method

Heat the oil in a medium heavy-based saucepan and cook the onion for 5 minutes until beginning to soften. Stir in the garlic, fennel seeds and rosemary and cook for a further minute.
Add the sausagemeat to the onion and gently cook for 1-2 minutes, breaking up the meat with a wooden spoon. Add the passata and season. Simmer for 10-15 minutes without the lid, until thickened.
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.
Ladle the sauce into the pan with the pasta and reserved pasta water and gently toss everything together. Serve piled into bowls sprinkled with Parmigiano Reggiano and fresh basil.

Cook’s tip

When Angela Hartnett cooks this for Nick Grimshaw, Richard Corrigan and Valentine Warner on episode 5, season 4 of Dish, the Waitrose podcast, she uses less passata – 150g rather than the full 680g jar.

And to drink...

Luigi Bosca De Sangre, a complex and full-bodied red with intense aromas of cassis and raspberries complemented by spicy notes from ageing in new oak casks.