Pappardelle with fennel & sausage ragu

Summary

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.

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.