Pappardelle with sausage & fennel seed bolognese

30-60 minutes 4 servings 800 kcal or less cheese fennel seed fennel seeds garlic clove garlic cloves italian mains pappardelle parmesan pasta plum tomato plum tomatoes red wine sausage sausages shallot shallots

N/A

Source

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

Method

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.