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. 

5 out of 5 stars(6) 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

  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.

 

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,606kJ/ 621kcals

Fat

27.8g

Saturated Fat

10.2g

Carbohydrates

29.5g

Sugars

11.5g

Fibre

5.9g

Protein

33.3g

Salt

2g

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