Sausage Pappardelle

Ingredients

• 4 1/2 oz fresh lasagne sheets
• 1 clove of garlic
• 1/2 a bunch of Italian parsley (h oz)
• 1 pork or veggie sausage
• 1 teaspoon fennel seeds
• Chianti or other Italian red wine
• 3/4 cup passata (strained tomatoes)
• Parmesan cheese, for grating

Instructions

• Boil some water Cut the lasagne sheets lengthways into 1 IA-inch strips to make pappardelle.
• Peel and finely slice the garlic.
• Finely chop the top leafy half of the parsley, then the stalks, keeping them separate.
• Put an 11-inch frying pan on a high heat. Once hot, put a little drizzle of olive oil into the pan, then squeeze the sausagemeat out of the skin into the pan, breaking it up with your spoon (if using a veggie sausage, crumble or slice).
• Fry and stir for 2 minutes, then add the garlic, parsley stalks and fennel seeds.
• Once lightly golden, add a good splash of red wine, let it cook away, then add the passata and scatter the pasta into the pan.
• Carefully pour in enough boiling kettle water to just cover the pasta — about 1 1/4 cups.
• Let it bubble away for 4 minutes, or until the pasta has absorbed most of the water and you've got a nice rich sauce, stirring regularly and loosening with an extra splash of water, if needed.
• Turn the heat off, stir in the parsley leaves, then season to perfection.
• Finish with a grating of Parmesan and a kiss of extra virgin olive oil, if you like.

Nutrition

Category	Value
ENERGY	464kcal
FAT	13.8g
SAT FAT	4.1g
PROTEIN	20.1g
CARBS	55.4g
SUGARS	11g
SALT	1.1g
FIBER	5g