Olive Magazine
Pappardelle with sausage, fennel and red wine

Pappardelle with sausage, fennel and red wine

Published: December 19, 2014 at 2:29 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 4

This seriously simple pasta dish of sausage, fennel and red wine is a great winter warmer, and ready in 30 minutes. Perfect for a midweek meal.

Nutrition:
NutrientUnit
kcal595
fat25.8g
saturates6.9g
carbs67.6g
sugars0g
fibre3.4g
protein23.9g
salt1.5g
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Ingredients

  • olive oil
  • 6 pork sausages, (good quality)
  • 1 tsp fennel seeds
  • 1 clove garlic, sliced
  • a large glass red wine
  • 400g tin chopped tomatoes
  • 300g pappardelle

Method

  • STEP 1

    Heat 2 tbsp olive oil in a large, wide, non-stick pan. Pinch off little nuggets of sausage into the pan then fry until browned.

  • STEP 2

    Add the fennel seeds and garlic and cook for a minute. Add the red wine and let it bubble up fiercely for a couple of minutes then tip in the tomatoes. Simmer for 15-20 minutes until thickened.
    Meanwhile cook the pasta according to pack instructions. Drain and toss with the sauce.

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