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sausage pappardelle pasta


  • 2 stalks celery finely chopped
  • 6 - 8 good quality sausages
  • 1 teaspoon fennel seeds
  • 1 leaves large sprig of rosemary picked and finely chopped
  • 400 g passata
  • 300 g pappardelle


  • Preheat your oven to 140C. Get a large pan over a medium heat and add a splash of oil.
  • Add the celery and fennel seeds to the oil and fry for 3 minutes until the fennel is fragrant and the celery has softened.
  • While the celery cooks, skin the sausages and crumble the meat into tiny bits. Turn up the heat under the pan and add the sausage. Cook the sausage for a minute or two and then add the passata, plus fill the same container with water and add that to the pan too. Cover and put in the oven for an hour.
  • When the pasta sauce is ready, cook your pasta according to the packet instructions, drain and fold through the sauce before serving. Grate some parmesan over the top and enjoy with garlic bread.