General

Jamie Oliver's Sausage Pappardelle

Name: Jamie Oliver's Sausage Pappardelle
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Cuisine: Type > Main
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)

1 serving

porcijos

10 minutes

aktyvus laikas

25 minutes

bendras laikas

Pradėti Gaminti

Ingredientai

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)

Nurodymai

Boil

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.

Prepare

Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate.

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).

Fry

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.

Simmer

Pour in the red wine and let it simmer until almost evaporated.

Stir in the passata and add the pasta to the skillet.

Simmer

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.

Serve

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.

Mityba

Porcijos Dydis

1 recipe

Kalorijos

1011 kcal

Bendras Riebalų Kiekis

53 g

Sočiųjų Riebalų Kiekis

15 g

Nesotieji Riebalai

34 g

Transriebalai

Cholesterolis

178 mg

Natris

907 mg

Bendri Angliavandeniai

91 g

Maistinė Skaidula

4 g

Bendras Cukraus Kiekis

9 g

Baltymai