Waitrose and Partners
Pappardelle with fennel & sausage ragu

Pappardelle with fennel & sausage ragu

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. 

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  • Serves4
  • CourseMain meal
  • Prepare5 mins
  • Cook25 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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


  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.

  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.

  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.

  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.

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.



Typical values per serving when made using specific products in recipe


2,606kJ/ 621kcals



Saturated Fat












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