Pappardelle with sausage & fennel seed bolognese

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1. Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.
2. Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.
3. Stir in the chopped sausages, red wine, tomatoes and tomato purée and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.
4. Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, parmesan and parsley. Hand round extra parmesan at the table.

753 kcalories, protein 23g, carbohydrate 59g, fat 46 g, saturated fat 16g, fibre 4g, salt 2.48 g

Latest comments and suggestions

• beth

  30 November 2007

  beth rated and commented on this recipe

  

  Very Nice. Would make again. Next time I would only use 1tsp of fennel seeds as they are quite strong.

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• rxg256

  08 January 2008

  rxg256 rated and commented on this recipe

  

  This recipe was great we really enjoyed it. When you have cooked the sausages make sure you chop them finely otherwise its not pretty!

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• alizon

  11 May 2008

  alizon rated and commented on this recipe

  

  Lovely delicious flavours, i agree with beth tho and would use less fennell as it overpowers the dish. Very tasty and cheap to make

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Ingredients

• 454g pkt good quality sausages
• 250g pkt pappardelle , frilly or not
• 2 tsp fennel seeds
• 2 tbsp olive oil
• 3 shallots or 1 small onion, thinly sliced
• 2 large garlic cloves , crushed
• 150ml red wine
• 4 plum tomatoes , seeded and chopped
• 1 tbsp tomato purée
• 4 tbsp freshly grated parmesan , plus extra to serve
• handful of fresh chopped parsley

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Serves 4

Easily doubled

Preparation and cooking times

Ingredients

• 454g pkt good quality sausages
• 250g pkt pappardelle , frilly or not
• 2 tsp fennel seeds
• 2 tbsp olive oil
• 3 shallots or 1 small onion, thinly sliced
• 2 large garlic cloves , crushed
• 150ml red wine
• 4 plum tomatoes , seeded and chopped
• 1 tbsp tomato purée
• 4 tbsp freshly grated parmesan , plus extra to serve
• handful of fresh chopped parsley

753 kcalories, protein 23g, carbohydrate 59g, fat 46 g, saturated fat 16g, fibre 4g, salt 2.48 g

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