Pappardelle with sausage & fennel seed bolognese

Pappardelle with sausage & fennel seed bolognese

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(7 ratings)

Ready in 35-45 minutes

Easy

Serves 4
A perfect pasta for sharing, full of rich, tasty flavours

Nutrition and extra info

  • Easily doubled

Nutrition:

  • kcal753
  • fat46g
  • saturates16g
  • carbs59g
  • sugars0g
  • fibre4g
  • protein23g
  • salt2.48g
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Ingredients

  • 454g pkt good quality sausages
  • 250g pkt pappardelle, frilly or not
  • 2 tsp fennel seed
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 shallot or 1 small onion, thinly sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 large garlic clove, crushed
  • 150ml red wine
  • 4 plum tomato, seeded and chopped
  • 1 tbsp tomato purée
  • 4 tbsp freshly grated Parmesan, plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • handful of fresh chopped parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

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.

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Comments, questions and tips

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Comments (6)

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
5

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
5

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
5

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
4

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
4

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

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