Waitrose and Partners
Pappardelle with devilled tomato & aubergine sauce

Pappardelle with devilled tomato & aubergine sauce

Enjoy both British and Italian flavours in this hot and spicy pasta dish. A hint of mustard, plenty of Worcester sauce and generous amounts of garlic give the sauce its ‘devilled’ name.

5 out of 5 stars(2) Rate this recipe
HealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

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  • 2 aubergines, cut into 1cm cubes
  • 3 tbsp olive oil
  • 1 onion, finely chopped
  • 4 clove/s garlic, crushed
  • 250g No.1 Egg Pappardelle
  • 1 tbsp wholegrain mustard
  • 3 tbsp Worcestershire sauce
  • ½ x 1 pack flat leaf parsley, leaves chopped, plus a little extra to scatter
  • 350g Essential Tomato & Mascarpone Sauce


  1. Scatter the aubergines in a large frying pan and drizzle with the oil. Cook over a moderate heat for about 10 minutes, stirring frequently until golden. Add the onion and garlic and fry for 3 minutes more.

  2. Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the pasta for 5-6 minutes, until just tender. Add the mustard, Worcestershire sauce, parsley, tub of sauce and a pinch of salt to the frying pan and bring to the boil. Reduce the heat and cook for 5 minutes until thick and pulpy.

  3. Add a ladleful of pasta water to the sauce, drain the pasta and return to the saucepan. Tip in the sauce and mix well to combine. Transfer to shallow bowls and serve scattered with extra parsley.

Cook’s tip

It’s always worth making sure aubergines are fried until they’re completely soft and deep golden. Undercooked aubergine has an unpleasant, firm texture and slightly bitter flavour.


Typical values per serving when made using specific products in recipe


1,999kJ/ 477kcals



Saturated Fat












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