Fennel and Sausage Pappardelle

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Step 1.

Toast fennel seeds over low heat for 1 min until fragrant.

Step 2.

Remove the sausage meat from the skin. Finely chop the shallots, chilli, garlic basil and parsley. Cut the tomatoes lengthways.

Step 3.

Heat a frying pan over medium heat. Add your sausage meat and fry until golden. Add a large glug of olive oil, then add the shallots. Sweat them down for 5 mins until translucent, then add your fennel seeds, sliced chilli and garlic. Cook for 2 mins until fragrant and then add in your thyme.

Step 4.

Add your tomatoes and tomato purée. Season well with salt and pepper, and cook for 5 mins until the tomatoes start to break down.

Step 5.

Pour in your white wine and simmer for 25-30 mins, topping up with boiling water if it dries out.

Step 6.

Bring a pan of heavily salted water to the boil, then cook your pasta for a couple of mins less than the packet tells you to.

Step 7.

Turn your sauce up as your pasta is cooking and add a little pasta water

Step 8.

Add the cold butter to the sauce, then tong in your cooked pasta. Toss so that the pasta is totally coated in a glossy sauce. Season to taste.

Step 9.

Add the parsley and basil and toss one last time to combine. Plate up your pasta, then drizzle with olive oil and a sprinkle of fresh parmesan. Enjoy.

Using the best quality cherry tomatoes and high welfare pork sausages here will make a world of a difference to your pasta.

1 Tsp Fennel Seeds
4 Pork Sausages
2 Banana Shallots
1 Red Chilli
4 Cloves Garlic
½ Bunch Basil
½ Bunch Flat Leaf Parsley
200g Cherry Tomatoes (We Used Datterini)
1 Sprig Of Thyme
200ml White Wine
1 Tbsp Tomato Purée
200g Dried De Cecco Tagliatelle/ Pappardelle
50g Cold Unsalted Butter
50g Parmesan
Olive Oil