Pappardelle is a kind of wide fettuccine. The name derives from the verb “pappare” which in Italian translates as: gobble up. The freshest ones sold in stores are usually two to three centimeters wide. Those made with egg have the straightest and sharpest edges.
Learn how to make a Pappardelle with Tomato, Fennel and Sausage Ragu with this simple and easy recipe!
Pappardelle with Tomato, Fennel and Sausage Ragu
Check out the ingredients needed to prepare your Pappardelle with Tomato, Fennel and Sausage Ragu. Follow the instructions for the recipe’s preparation method.
1 tbs olive oil
1 brown onion, thinly sliced
1 medium fennel, thinly sliced
2 garlic cloves, crushed
4 Italian-style pork sausages, casings removed, broken into 1cm pieces
700g Leggo’s Italian Herbs Passata
Finely grated parmesan, to serve
Basil leaves, to serve
Garden salad, to serve
- Start by heating the oil in a large frying pan.
- Add the onion and fennel and cook, stirring, for five minutes or until the onion softens.
- Add the garlic and the sausage and cook, stirring, for five minutes or until the sausage is golden brown.
- Add tomato sauce, then reduce the heat to low and bring to a simmer. Simmer for 10 minutes or until the fennel is tender.
- Cook the pasta in a large saucepan of boiling water until al dente, then drain.
- Divide the pasta among serving bowls.
- Top with the sausage ragu.
- Sprinkle with parmesan and basil leaves.
- To finish, season with pepper.
- Your Pappardelle with Tomato, Fennel and Sausage Ragu is ready!