Try this sausage pappardelle recipe then check out our homemade pappardelle, pappardelle bolognese, mushroom pappardelle and more pappardelle recipes.


  • 100g curly kale, woody stalks discarded and leaves chopped
  • 25g butter
  • 1 onion, roughly chopped
  • 3 (about 200g) cumberland pork sausages, skinned
  • 1 clove garlic, sliced
  • ¼ tsp fennel seeds, crushed
  • ¼ tsp dried chilli flakes
  • 150g pappardelle
  • 30g Grana Padano, finely grated, plus extra to serve


  • STEP 1

    Put the kale in a bowl and pour over a kettleful of boiling water. Leave to wilt while you make the rest of the sauce.

  • STEP 2

    Heat the butter in a large frying pan and cook the onion for 8-10 minutes or until softened and starting to turn golden. Pinch the sausages into nuggets and add to the frying pan, breaking up into smaller chunks with a wooden spoon and cooking until the pork is crisp and golden. Stir in the garlic, fennel and chilli, and cook for 2 minutes, then stir in the drained kale.

  • STEP 3

    Cook the pappardelle in boiling, salted water following pack instructions. Drain, keeping a cupful of the cooking water. Tip the drained pasta into the pan with the pork and kale. Toss, adding a good splash of cooking water, and the grana padano, and toss again until emulsified. Serve with extra cheese, if you like.


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