PAPPARDELLE WITH SAUSAGE & FENNEL SEED BOLOGNESE

Pappardelle with sausage & fennel seed bolognese image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 11

Ingredients

454g pkt good quality sausages
250g pkt pappardelle , frilly or not
2 tsp fennel seed
2 tbsp olive oil
3 shallots or 1 small onion, thinly sliced
2large 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

Steps:

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.

Nutrition Facts : Calories 753 calories, Fat 46 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 59 grams carbohydrates, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 2.48 milligram of sodium