Pappardelle With Sausage & Fennel Seed Bolognese
This sausage and fennel pappardelle dish is a comforting and hearty meal that blends the rich flavors of sausages with aromatic fennel seeds. The pasta is coated with a flavorful tomato sauce made with red wine, tomatoes, and a hint of tomato purée. Tossed together with freshly grated Parmesan and parsley, this dish is sure to satisfy your cravings for a delicious and satisfying dinner. Serve this dish with extra Parmesan on the side for an added cheesy finish.
— Constant Cookbook
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
Instructions
- 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.
- 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.
- 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.
- 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.
Yield
Serves 4
Nutrition
- Calories: 753 calories
- Fat Content: 46 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 59 grams carbohydrates
- Fiber Content: 4 grams fiber
- Protein Content: 23 grams protein
- Sodium Content: 2.48 milligram of sodium
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