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    Homemade Pappardelle with Sweet Pepper and Sausage

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    Homemade Pappardelle with Sweet Pepper and Sausage

    • Preparation time: 20 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 1 red pepper, quartered and seeded
    • 1 yellow pepper, quartered and seeded
    • 4 tbsp extra virgin olive oil
    • 2 onions, finely chopped
    • 2 cloves garlic, finely chopped
    • 400g fresh Italian or chunky country sausages
    • 250ml dry white wine
    • 1 sprig marjoram
    • 1 bay leaf
    • 2 strips finely pared lemon zest
    • 400g can chopped organic Italian tomatoes
    • 8 large green olives, stoned and cut into chunks
    • Salt and freshly ground black pepper
    • Homemade pappardelle (see recipe)
    • 300g Italian Flour
    • 3 medium eggs


    1. Preheat the grill and put the pepper quarters, skin-side up, under the grill. Once the skin has blackened and blistered, transfer to a bowl and cover. Once cool enough to handle, peel away the skin and cut the peppers into chunky dice.
    2. Meanwhile, warm the olive oil in a large frying pan over a medium heat and sauté the onions and garlic until soft. Peel away the sausage skin and crumble the meat into the onions. Fry until well coloured, then add the wine, herbs and lemon zest. Boil briskly for 5 minutes, then mix in the tomatoes and diced peppers.
    3. Simmer gently for 30 minutes, then add the olives and adjust the seasoning. Continue to simmer for a further 20 minutes. Meanwhile, bring a large pan of salted water to the boil. Just before the sauce is ready, drop the pappardelle into the boiling water. Cook for 2-3 minutes, until al dente. Drain and serve with the sauce.

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