Sausage Pappardelle | Pasta Recipes | Jamie Oliver Recipes (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Southend-stylee pappardelle

Homemade pasta with sausages and fennel

Sausage Pappardelle | Pasta Recipes | Jamie Oliver Recipes (2)

Homemade pasta with sausages and fennel

“This rich, tomatoey, sausage pasta is an absolute doddle and feels like a proper, hearty meal ”

Dinner PartyItalianPorkSausageMains

Nutrition per serving
  • Calories 550 28%

  • Fat 21.4g 31%

  • Saturates 6.9g 35%

  • Sugars 5.1g 6%

  • Protein 26.7g 53%

  • Carbs 55.7g 21%

Of an adult's reference intake

Recipe From

Jamie and Jimmy's Friday Night Feast

Tap For Method


  • 400 g higher-welfare sausages
  • olive oil
  • 1 bulb of fennel , trimmed and finely chopped
  • ½ teaspoon fennel seeds
  • 1 small dried red chilli
  • 2 sprigs of fresh rosemary , leaves picked
  • 250 ml white wine
  • 1 x 700 ml jar of passata
  • Parmesan cheese , for grating
  • sea salt
  • freshly ground pepper
  • extra virgin olive oil
  • For the pasta
  • 4 large free-range eggs
  • 400 g ‘00’ Tipo flour , plus extra for dusting
  • sea salt

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Recipe From

Jamie and Jimmy's Friday Night Feast

Tap For Ingredients


  1. Preheat the oven to 180°C/350°F/gas 4. Cut a slit into each sausage and squeeze the meat out into a large ovenproof pan with a little olive oil. Cook on a medium heat for around 10 minutes, or until golden and crispy, breaking it apart with a wooden spoon as you go. Add the chopped fennel, and fennel seeds, then crumble in the dried chilli. Finely chop and add the rosemary leaves, then cook for a further 10 minutes, or until the fennel has softened. Pour in the wine and passata and top up with 400ml water, give it a stir, then pop the lid on. Transfer to the oven and leave to blip away for 2 hours – check on it every 40 minutes, stirring and adding a splash of water if it starts to dry out.
  2. Meanwhile, if you’re making fresh pasta, get on with making your dough. Add the eggs and flour to a food processor with a pinch of salt and whiz until combined. Roll the dough through a pasta machine, starting on the widest setting and working your way down to the second to last. If you don’t have a pasta machine simply divide the pasta into 6 pieces and roll each piece into nice thin sheets using a rolling pin. Once at the right thickness (you’re aiming for slightly thicker than a playing card) roll through the pappardelle cutter or lightly roll in half and over once more, then slice into 2.5cm pieces and toss to separate, dusting with flour to stop it from sticking.

    Cook the pasta for 2 to 3 minutes in boiling salted water (or if you’re using dried pasta, cook according to packet instructions), then drain, reserving a cupful of the cooking water. Taste and check the ragu seasoning, then mix through the pasta, loosening with a splash of cooking water if needed. Divide between your plates or bowls, and finish with a grating of Parmesan and a drizzle of extra virgin olive oil.

Related recipes

Sausage pasta

Related features

11 beautiful budget-friendly pasta recipes

Five ways with pappardelle

Recipe From

Jamie and Jimmy's Friday Night Feast

Related video

Perfect pasta dough: Gennaro Contaldo

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Sausage Pappardelle | Pasta Recipes | Jamie Oliver Recipes (2024)
Top Articles
Latest Posts
Article information

Author: Msgr. Benton Quitzon

Last Updated:

Views: 5691

Rating: 4.2 / 5 (63 voted)

Reviews: 86% of readers found this page helpful

Author information

Name: Msgr. Benton Quitzon

Birthday: 2001-08-13

Address: 96487 Kris Cliff, Teresiafurt, WI 95201

Phone: +9418513585781

Job: Senior Designer

Hobby: Calligraphy, Rowing, Vacation, Geocaching, Web surfing, Electronics, Electronics

Introduction: My name is Msgr. Benton Quitzon, I am a comfortable, charming, thankful, happy, adventurous, handsome, precious person who loves writing and wants to share my knowledge and understanding with you.