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Jamie Oliver's Sausage Pappardelle

This sausage pappardelle is made in just one-pan with fresh pasta, sausage, and a luxurious wine-infused tomato sauce, and it comes together in under 30 minutes. It's an easy weeknight dinner that feels worthy of a special occasion.

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 1 generous serving
Calories: 1011 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 4 1/2 ounces fresh lasagne sheets (or fresh wide noodles)
  • 1 clove garlic
  • 1/2 small bunch (1/2 oz) Italian parsley
  • 1 tablespoon olive oil
  • 1 fresh sausage such as Italian, pork, or veggie
  • 1 teaspoon fennel seeds
  • 1/4 cup dry Italian red wine
  • 3/4 cup passata (strained tomatoes)
  • Salt and freshly ground black pepper
  • Parmesan Cheese for serving
  • extra-virgin olive oil for serving (optional)

Instructions

    Cup of Yum
  1. Fill a kettle with water and bring to a boil. Cut the lasagne sheets lengthways into 1 1/4-inch (3-cm) strips to make pappardelle.
  2. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate.
  3. Heat a large skillet over high heat. Once hot, drizzle in the olive oil, then squeeze the sausage meat out of the skin into the skillet, breaking it up with your spoon (if using a veggie sausage, crumble or slice).
  4. Cook the sausage, stirring frequently, until it begins to brown, 3 to 4 minutes. Stir in the garlic, parsley stalks, and fennel seeds, and cook until lightly golden, 2 to 3 minutes more. Watch closely and reduce the heat if necessary, as the garlic may begin to brown quickly.
  5. Pour in the red wine and let it simmer until almost evaporated.
  6. Stir in the passata and add the pasta to the skillet.
  7. Carefully pour in enough boiling water to just cover the pasta, about 1 1/4 cups (296 ml). Let it bubble away, stirring regularly until the pasta has absorbed most of the water and you’ve got a nice rich sauce, 4 to 5 minutes. Loosen with an extra splash of water, if needed.
  8. Turn the heat off, stir in the parsley leaves, then season with salt and pepper to perfection. Finish with a grating of Parmesan and a kiss of extravirgin olive oil, if you like.

Notes

  • Easier cutting--Use a pizza cutter to easily slice the lasagne noodles into strips.
  • Scaling--The recipe can be doubled or tripled. If tripling, use a larger skillet or Dutch oven.
  • Reheating--To reheat the pasta, gently warm it over medium-low heat, adding a little more passata and a splash of water, if needed.
  • Dietary--To make this recipe vegetarian, use plant-based sausage.

Nutrition Information

Serving 1recipe Calories 1011kcal (51%) Carbohydrates 91g (30%) Protein 34g (68%) Fat 53g (82%) Saturated Fat 15g (75%) Monounsaturated Fat 27g Cholesterol 178mg (59%) Sodium 907mg (38%) Fiber 4g (16%) Sugar 9g (18%)

Nutrition Facts

Serving: 1generous serving

Amount Per Serving

Calories 1011

% Daily Value*

Serving 1recipe
Calories 1011kcal 51%
Carbohydrates 91g 30%
Protein 34g 68%
Fat 53g 82%
Saturated Fat 15g 75%
Monounsaturated Fat 27g 135%
Cholesterol 178mg 59%
Sodium 907mg 38%
Fiber 4g 16%
Sugar 9g 18%

* Percent Daily Values are based on a 2,000 calorie diet.