Ingredients
- 2 tbsps coconut or olive oil
- 1 small onion peeled and finely chopped
- 2 plump cloves garlic peeled and finely chopped
- 2 tsp fennel seeds
- 1 sprig fresh rosemary leaves removed and finely chopped
- 450 g pork sausagemeat
- 680 g jar passata
- 250 g pappardelle
- 4 tbsps grated Parmesan
- 1 handful fresh basil
Servings:
Instructions
- Heat the oil in a medium heavy saucepan and cook the onion over a moderate heat for 5 minutes until beginning to soften Stir in the garlic, fennel seeds and rosemary and cook for a further minute.
- Add the sausagemeat to the pan and gently cook for 1-2 minutes, breaking up the meat with a wooden spoon. Add the passata, season and simmer , uncovered, for 10-15 minutes until thickened.
- Meanwhile bring a large pan of water to the boil and cook the pappardelle according to packet instructions until al dente. Drain, reserving a ladleful of water, and return the pasta to the pan.
- Ladle the sauce into the pan with the pasta and reserved water. Gently toss together, then served sprinkled with parmesan and basil.
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