Pappardelle with Rich Fennel Pork Ragu
Sometimes you just want to come home and devour a bowl of comforting pasta. Well, we've taken pasta to a whole new level with this recipe. Delicious Tuscan pork sausages make for a pretty tasty sauce, and coupled with our beautiful pappardelle pasta, we promise you'll be very happy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Onion
1
Garlic Clove
½
Flat Leaf Parsley
20
Parmesan Cheese
(Contains Milk)
1
Tuscan Pork Sausage
(Contains Sulphites, Cereals containing gluten)
Tuscan Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten)
1
Fennel Seeds
1
Chopped Tomatoes
200
Pappardelle
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Bring a large pot of water to the boil with a pinch of salt.
Peel the onion, cut in half through the root and finely chop. Peel and grate the garlic (or use a garlic press if you have one) and roughly chop the parsley. Grate the parmesan cheese.
Heat a splash of olive oil in a large frying pan on medium-high heat. Cut open the pork sausage, remove the meat and discard the skin, then fry your sausage meat for 5 mins until the edges start to crisp. Tip: Use a wooden spoon to break the sausage meat up into pieces.
Remove your pork and keep to one side, then cook your onion in the same pan on medium heat for 5 mins (there should be enough oil left in the pan from the pork). Add your garlic and fennel seeds and cook for a further 2 mins.
Add the chopped tomatoes and your pork back into the pan and allow your ragu to thicken for 8-10 mins. Season with a pinch of salt and a grind of black pepper. Tip: At this point add a sprinkle of sugar, if you have some, to lift the flavour of the tomatoes.
While your ragu is cooking, add the pappardelle to the boiling water and cook for 7 mins until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - taste it as you go to get it just right.
Once cooked, drain your pasta and drizzle over a little oil to stop it sticking together. Add your pasta to your ragu along with most, but not all, of your parsley. If you feel up to the task then toss your ingredients together - otherwise gently fold. Serve your pasta and ragu on plates and top with your remaining parsley and your parmesan cheese.
