Jamie Oliver Sausage Pappardelle is made with fresh lasagne sheets, garlic, flat-leaf parsley, high-quality sausage, fennel seeds, Italian red wine, passata, and Parmesan cheese. This hearty Sausage Pappardelle recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 2 people.
This Jamie Oliver Sausage Pappardelle recipe is from the “One: Simple One-Pan Wonders” cookbook.
Try More Jamie Oliver Recipes:
🧡 Why You’ll Love This Sausage Pappardelle Recipe:
- Simple Ingredients: The recipe uses common, easy-to-find ingredients, making it accessible for everyone.
- Quick to Prepare: This dish can be made in under 30 minutes, perfect for a quick and delicious meal.
- Rich and Flavorful: The combination of sausage, red wine, and passata creates a rich and hearty sauce.
- Homemade Pasta Twist: Cutting fresh lasagne sheets into pappardelle strips adds a special homemade touch.
- Customizable: You can easily swap the pork sausage for a veggie sausage to suit dietary preferences.
🧀 Jamie Oliver Sausage Pappardelle Ingredients
- 125g (4.4 oz) fresh lasagne sheets
- 1 clove garlic
- ½ a bunch (15g) flat-leaf parsley
- 1 tablespoon olive oil
- 1 higher-welfare pork or veggie sausage
- 1 teaspoon fennel seeds
- A good splash of Chianti or other Italian red wine
- 200ml (0.85 cup) passata
- Parmesan cheese, for grating (about ¼ cup)
- Optional: extra virgin olive oil
🍝 How To Make Jamie Oliver Sausage Pappardelle
- Boil the Kettle: Boil some water in the kettle.
- Prepare the Ingredients: Cut the lasagne sheets lengthways into 3cm strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then chop the stalks separately.
- Heat the Pan: Put a 28cm non-stick frying pan on high heat.
- Cook the Sausage: Once the pan is hot, add a little drizzle of olive oil. Squeeze the sausage meat out of the skin into the pan, breaking it up with a spoon (if using a veggie sausage, crumble or slice it). Fry and stir for 2 minutes.
- Add Aromatics: Add the garlic, parsley stalks, and fennel seeds. Cook until lightly golden.
- Add Wine and Passata: Add a good splash of red wine and let it cook away. Then, add the passata and scatter the pasta strips into the pan.
- Cook the Pasta: Carefully pour in enough boiling water to just cover the pasta (about 300ml). Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you have a nice rich sauce. Stir regularly and add an extra splash of water if needed.
- Finish the Dish: Turn off the heat. Stir in the chopped parsley leaves, then season with salt and pepper to taste. Grate some Parmesan cheese over the top and add a drizzle of extra virgin olive oil, if you like.
💭 Recipe Tips
- Don’t Skip the Wine: Adding a splash of good Italian red wine like Chianti enhances the taste of the sauce.
- Cook the Pasta Just Right: Be careful not to overcook the pasta. It should be tender but still have a slight bite (al dente).
- Stir Regularly: Stirring the sauce frequently helps prevent it from sticking to the pan and ensures even cooking.
- Season to Taste: Always taste the sauce before serving and adjust the seasoning with salt and pepper if nedded.
🥙 What To Serve With Sausage Pappardelle?
Sausage Pappardelle goes well with a green salad, garlic bread, roasted vegetables, or a glass of red wine. You can also serve it with Caprese salad, bruschetta, steamed asparagus, or mixed olives for a tasty meal.
🎚 How To Store Leftovers Sausage Pappardelle?
- Refrigerate: Store any leftover Sausage Pappardelle in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the Sausage Pappardelle in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
🥵 How To Reheat Leftovers Sausage Pappardelle?
- In The Oven: Preheat the oven to 180°C (350°F). Place the Sausage Pappardelle in an oven-safe dish, cover with foil, and heat for about 20 minutes or until hot.
- In The Microwave: Put the Sausage Pappardelle in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through.
- On the Stove: Heat the Sausage Pappardelle in a pan over medium heat, adding a splash of water if needed, and stir until hot.
FAQs
Can I Use Dried Pasta Instead Of Fresh Lasagne Sheets?
Yes, you can use dried pappardelle pasta. Cook it according to the package instructions before adding it to the sauce.
What Type Of Sausage Works Best For This Recipe?
A higher-welfare pork sausage or a good-quality veggie sausage works well. Choose one with a flavor you like.
How Do I Prevent The Pasta From Sticking Together?
Make sure to stir the pasta regularly while it cooks in the sauce and add a splash of water if needed.
Can I Make This Recipe Ahead Of Time?
Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Cook the pasta fresh when you’re ready to serve.
Try More Jamie Oliver Recipes:
- Savory Homemade Corned Beef Hash
- Jamie Oliver Steak And Mushroom Pie
- Jamie Oliver Bacon Tomato Pasta
Jamie Oliver Sausage Pappardelle Nutrition Facts
- Calories: 464
- Fat: 13.8g
- Saturated Fat: 4.1g
- Protein: 20.1g
- Carbohydrates: 55.4g
- Sugars: 11g
- Salt: 1.1g
- Fibre: 5g
Jamie Oliver Sausage Pappardelle
Description
Jamie Oliver Sausage Pappardelle is made with fresh lasagne sheets, garlic, flat-leaf parsley, high-quality sausage, fennel seeds, Italian red wine, passata, and Parmesan cheese. This hearty Sausage Pappardelle recipe creates a delicious dinner that takes about 30 minutes to prepare and can serve up to 2 people.
Ingredients
Instructions
- Boil the Kettle: Boil some water in the kettle.
- Prepare the Ingredients: Cut the lasagne sheets lengthways into 3cm strips to make pappardelle. Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then chop the stalks separately.
- Heat the Pan: Put a 28cm non-stick frying pan on high heat.
- Cook the Sausage: Once the pan is hot, add a little drizzle of olive oil. Squeeze the sausage meat out of the skin into the pan, breaking it up with a spoon (if using a veggie sausage, crumble or slice it). Fry and stir for 2 minutes.
- Add Aromatics: Add the garlic, parsley stalks, and fennel seeds. Cook until lightly golden.
- Add Wine and Passata: Add a good splash of red wine and let it cook away. Then, add the passata and scatter the pasta strips into the pan.
- Cook the Pasta: Carefully pour in enough boiling water to just cover the pasta (about 300ml). Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you have a nice rich sauce. Stir regularly and add an extra splash of water if needed.
- Finish the Dish: Turn off the heat. Stir in the chopped parsley leaves, then season with salt and pepper to taste. Grate some Parmesan cheese over the top and add a drizzle of extra virgin olive oil, if you like.
Notes
- Don’t Skip the Wine: Adding a splash of good Italian red wine like Chianti enhances the taste of the sauce.
- Cook the Pasta Just Right: Be careful not to overcook the pasta. It should be tender but still have a slight bite (al dente).
- Stir Regularly: Stirring the sauce frequently helps prevent it from sticking to the pan and ensures even cooking.
- Season to Taste: Always taste the sauce before serving and adjust the seasoning with salt and pepper if nedded.
Jamie Oliver Sausage Pappardelle