How to Cook Pappardelle With Sausages

Serves: 6

Preparation time: 30 mins

Cooking time: 2 hours 30 mins

Ingredients needed to make Pappardelle With Sausages:

• 400 gm sausages
• 1 jar (700 ml) passata
• 1 fennel bulb, trimmed and finely chopped
• 2 fresh rosemary sprigs, leaves picked and finely chopped
• Parmesan cheese, finely grated
• 1 small dried red chili
• ½ tsp fennel seeds
• 250 ml white wine
• Sea salt and freshly ground black pepper
• Lashing of extra virgin olive oil
• Olive oil, as required

For the pasta:

• 400 gm “OO” Tipo flour, plus more for dusting
• 4 eggs
• Sea salt to taste

Cooking instructions for Pappardelle With Sausages:

• Warm up your oven to 350 degrees F.
• Peel off the skin of sausages and crumble the meat into an ovenproof skillet.
• Drizzle some olive oil into it and sauté for about 10 minutes, stirring often, until they turn crispy golden brown.
• Stir in the chopped fennel as well as the seeds into it, followed by a dash of crushed dried chili.
• Throw in the chopped herb and stir them well together to cook for about 10 minutes or until the fennels turn tender.
• Empty the jar of passata into the mixture, followed by a splash of wine, and finally pour in 400 ml water.
• Stir them again to mix well and place a lid on top.
• Place it in the oven and cook for a couple of hours, stirring it every 40 minutes, along with a few tbsp of water in case it tends to appear dry.
• Meanwhile, to make the pasta, place the flour in a food processor and crack the eggs into it.
• Add a dash of salt into it and pulse until they blend together to form a smooth dough.
• Pass the dough through a pasta machine and split it into 6 pasta strips.
• Roll out each strip with the help of rolling pin, into a sheet with the thickness of that of a playing card and slice it into 2.5 cm bits, using a pappardelle cutter.
• Sprinkle some flour over the pasta pieces and toss them together to separate them out.
• Boil salted water in a pot and drop in the pasta.
• Cook for a couple of minutes and drain it out in a colander; set a cup of cooking liquid aside.
• Place the pasta in a bowl and spoon in the sausage mixture.
• Toss them together until well coated with the sauce and add a splash of cooking liquid in case it appears too dry.
• Pile them up onto serving plates and sprinkle the grated parmesan cheese on top.
• Finish it off with a lashing of extra virgin olive oil and serve right away.

Image credit: Wikimedia Commons