Italian sausage ragù with pappardelle


This is a very easy recipe to make. The flavours are wonderful and it makes a really nice alternative to a traditional bolognaise sauce.

Tip: do not cut corners here by trying to buy cheaper sausages. This recipe will not work as well.

Serves 4


• 8 x 100% meat pork sausages
• 2 tablespoons olive oil
• 1 white onion
• 4 cloves garlic
• 2 tsp fennel seeds
• 1 x 400g tin of tomatoes
• 1 large glass of red wine
• Salt and pepper
• Fresh or dried pappardelle to serve


1) To start, you will need a large bowl, your sausages and a knife or some kitchen scissors. Slit the sausage skins open, and place the sausage meat into the bowl. Discard the sausage skins.
2) With your hands, crumble up the sausage meat, so it looks like rough breadcrumbs
3) Put a large frying pan on to a medium heat and add the olive oil
4) Add the sausage meat and cook for 10 minutes or so until the meat is browned
5) Meanwhile, peel and chop the onion and garlic finely and then add to the pork in the pan. Cook for a few minutes until they start to soften.
6) Add the fennel seeds, tomatoes and wine, season with salt and pepper and leave to bubble away gently for at least 45 minutes
7) The ragù should now be thick, rich and much darker in colour
8) When you are ready to eat, cook the pappardelle according to the instructions on the pack. Drain and place back in the pan you cooked it in. Tip in the ragù, stir to combine it evenly with the pasta and serve. A little sprinkle of fresh parmesan is a very nice finishing touch, if you have any.