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Southend-stylee pappardelle
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Total Time:
2 hours 30 minutes
"Savory sausage pasta in a rich tomato sauce, hearty and easy to make."
Ingredients:
  • 400 g higher-welfare sausages
  • olive oil
  • 1 bulb of fennel trimmed and finely chopped
  • ½ teaspoon fennel seeds
  • 1 small dried red chilli
  • 2 sprigs of fresh rosemary leaves picked
  • 250 ml white wine
  • 1 x 700 ml jar of passata
  • Parmesan cheese for grating
  • sea salt
  • freshly ground pepper
  • extra virgin olive oil
  • 4 large free-range eggs
  • 400 g ‘00’ Tipo flour plus extra for dusting
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Slice sausages and empty meat into an ovenproof pan with olive oil, cook until golden and crispy. Add fennel, fennel seeds, dried chilli, and rosemary. Cook until fennel softens. Pour in wine, passata, and water, stir, cover, and bake for 2 hours, stirring occasionally. Make pasta dough by blending eggs, flour, and salt. Roll dough and cut into pappardelle. Boil fresh pasta for 2-3 minutes or cook dried pasta. Mix pasta with ragu, adjust seasoning, add cooking water if needed. Serve with Parmesan and olive oil.

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