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Salsiccia ragu with pappardelle
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Upgrade your spaghetti with a delicious salsiccia ragu twist.
Ingredients:
  • 2 large red capsicums
  • 36.40 gm extra virgin olive oil
  • 600g good-quality pork & fennel sausages, casings removed, coarsely chopped
  • 1 red onion, finely chopped
  • 1/2 tsp fennel seeds
  • 2 large garlic cloves, crushed
  • 1 long fresh red chilli, finely chopped
  • 185ml (3/4 cup) red wine or chicken stock
  • 400g can cherry tomatoes
  • 44.40 gm tomato paste
  • 125.00 ml fresh basil leaves, torn, plus extra, to serve
  • 375g fresh pappardelle pasta
  • Finely grated parmesan, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper and arrange the capsicums on it. Drizzle 1 tablespoon of oil over them and toss to coat. Roast for 25-30 minutes until tender. Let them cool, then peel, deseed, and chop coarsely.
  • Heat the rest of the oil in a deep frying pan. Add the sausage meat and cook until golden, then transfer to a bowl. Lower the heat and sauté the onion until softened. Stir in fennel seeds, garlic, and chili, then cook for 2 minutes. Pour in wine or stock and simmer briefly. Add tomatoes, tomato paste, and the cooked sausage. Season and simmer covered for 15 minutes.
  • Add the bell pepper with its juices to the pan, then stir in the fresh basil. Let it simmer without a lid for an additional 6-7 minutes until the sauce thickens.
  • Boil pasta in salted water until al dente. Save 2 tbs of cooking liquid. Return pasta to saucepan on low heat.
  • Combine the sausage mixture with the pasta and cook for 1-2 minutes, tossing until well combined. Add reserved cooking liquid if needed. Sprinkle with parmesan and extra basil leaves.

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