Pappardelle with sausage & fennel seed bolognese

Pappardelle with sausage & fennel seed bolognese

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(5 ratings)

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Cooking time

Ready in 35-45 minutes

Skill level

Easy

Servings

Serves 4

A perfect pasta for sharing, full of rich, tasty flavours

Nutrition and extra info

Additional info

  • Easily doubled
Nutrition info

Nutrition

kcalories
753
protein
23g
carbs
59g
fat
46g
saturates
16g
fibre
4g
sugar
0g
salt
2.48g

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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Method

  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.

Recipe from Good Food magazine, September 2002

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Comments

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i_amwoo's picture

This is delicious. I'm not a great lover of fennel, but it's absolutely makes this dish.

Tip: I found it easier to peel the sausages when I boiled them for just 3-4 minutes.

dragonma5306's picture
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This is easy, quick and delicious. The first time I made it we all kept picking out the fennel seeds so I left them out this time, and it was no great loss to be honest. I also used a tin of chopped tomatoes to save time as I am not really keen on fresh ones.

archangelrich's picture
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I love this - the fennel and sausage meat works really well together (although be careful if chosing 'flavoured' sausages - some combinations don't work too well!). I also found 2 tsp of fennel a bit too much, and only use 1 1/2. This freezes really well too, so make double.

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

rxg256's picture
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This recipe was great we really enjoyed it. When you have cooked the sausages make sure you chop them finely otherwise its not pretty!

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

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