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Waitrose Extra Virgin Olive Oil1litre
1litreItem price
£8.95Price per unit
89.5p/100mlRich 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.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
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.
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.
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
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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