Jamie Oliver Sausage Pappardelle

Some nights, you’re just standing in the kitchen, tired and twitchy, staring down a half-empty fridge and hoping something speaks to you. That’s when this sausage pappardelle saved me. Jamie Oliver’s recipe? Yeah, that’s the backbone. But the soul—it’s the smell of fennel toasting in the pan, the way red wine hisses when it hits hot sausage fat, the kind of thing that makes you close your eyes for a second longer than you’d admit. Inspired by Jamie Oliver, but lived in my own kitchen.

Ingredients Needed

• 125g fresh lasagne sheets. The kind that folds easy.
• 1 clove garlic, crushed, sliced, whatever gets the oil moving.
• A loose handful of flat-leaf parsley—stems and all.
• 1 tablespoon olive oil.
• One sausage. Just one. Pork, veggie, doesn’t matter. As long as it’s got flavour.
• 1 teaspoon fennel seeds, maybe a bit more if you’re like me.
• A nice splash of red wine—Chianti if you’re feeling romantic.
• 200ml of passata, silky and tomato-sweet.
• Parmesan. Grated until your wrist aches. Maybe 1/4 cup, but who measures cheese?
• Optional: a glug of good extra virgin olive oil at the end, like punctuation.

How To Make Jamie Oliver Sausage Pappardelle

1. Boil some water. Kettle makes it fast.
2. Take those lasagne sheets and turn them into pasta ribbons—just slice them lengthwise into fat 3cm strips. They don’t have to be perfect. Life isn’t. Garlic next—peel it, slice it thin like it owes you money. Chop parsley, and yeah, keep the stalks. They taste green and sharp and wonderful.
3. Heat a big non-stick pan. High heat. Let it get hot enough to make the oil shimmer.
4. In goes a bit of oil. Then the sausage—squeeze it straight from the casing into the pan. No ceremony. Break it up with a spoon, let it spit and sear for a couple minutes. If it starts sticking, that’s flavor.
5. Garlic, parsley stalks, fennel seeds—all in. Stir it, smell it. That warm aniseed hit from the fennel is something else.
6. Then the wine. Just enough to make it hiss and sizzle. Let it cook off. That’s when you pour in the passata and nestle your makeshift pappardelle into the mess.
7. Pour in just enough boiling water to cover the pasta. Maybe 300ml. Let it bubble. Stir it often. Not gently either—scrape the pan, move the sauce around, make sure nothing’s sticking. Give it 4 minutes. Maybe 5 if your pasta’s thicker. You’ll know. Sauce should be clinging, not soupy.
8. When it looks like dinner, kill the heat. Throw in the parsley leaves. Salt, pepper. Taste it. Does it need more, Fix it. Grate a snowdrift of Parmesan over the top. Finish with olive oil if you’ve got something nice.

Why I Love This Recipe

Honestly, I made it because I was hungry and tired and didn’t want another night of eggs. But halfway through cooking, it just started to feel like a proper meal. It surprised me. The sauce thickened up like a hug. My partner took one bite and made that quiet “mm.” And that fennel? Never skipping it again. It’s clever. It’s simple. It tastes like more effort than it is.

Recipe Tips

• No lasagne sheets: Tear up fresh tagliatelle. Or dried pappardelle, if that’s what’s in the cupboard.
• Out of wine: Use a splash of stock or even water. Just something to lift the pan.
• Vegan: Use a plant-based sausage that actually browns. The texture matters.
• Want it spicy: A pinch of chilli flakes while the sausage cooks. Trust me.
• Cheese fiend: Pecorino’s sharper. Try it instead of Parmesan.

How To Store This Jamie Oliver Sausage Pappardelle

• Room Temp: Keep it out for no longer than two hours. Then move it, or you’ll regret it.
• Fridge: Seal it up in a container. It’ll hold for 3 days, and the flavours deepen. Like a stew, almost.
• Freezer: Yep. It freezes. Up to 2 months. Reheat gently after thawing in the fridge overnight.

Reheating:

• Microwave: Covered, 2–3 mins, stir halfway.
• Pan: Medium heat, bit of water, stir until warm.
• Oven: 180°C, covered in foil, 20 mins-ish.

Let’s Answer a Few Questions!

Can I use dried pasta instead?
Sure. Just cook it first and toss it through the sauce at the end.

What kind of sausage should I grab?
Whatever you’d happily eat on its own. Pork, fennel, veggie—just don’t pick something bland.

My pasta clumped together. What happened?
Did you stir, Were you distracted? Stir it. Add water if it’s dry.

Can I prep ahead?
Absolutely. The sauce is fine in the fridge for a few days. Just cook the pasta when you’re hungry.

Nutrition Facts (per serving)

• Calories: 464
• Carbs: 55.4g
• Protein – 20.1g
• Fat: 13.8g
• Sugar: 11g
• Fibre: 5g
• Sodium: 1.1g

Try More Recipes:

• Savory Homemade Corned Beef Hash
• Jamie Oliver Steak And Mushroom Pie
• Jamie Oliver Bacon Tomato Pasta