Pappardelle with sausage & fennel seed bolognese
Pappardelle with sausage & fennel seed bolognese might be This recipe from BBC Good Food requires parmesan, garlic cloves, shallots, and olive oil. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Boil the sausages in their skins in a pan of water for 10 minutes. Cool slightly, then snip off the skins and discard, and finely chop the meat.
Cook the pasta according to the packet instructions. Meanwhile heat a non-stick frying pan and toast the fennel seeds for a minute or so to bring out their flavour. Tip the seeds on to a plate, then add the oil to the pan and fry the shallots or onion and garlic for about 5 minutes until soft.
Stir in the chopped sausages, red wine, tomatoes and tomato pure and simmer for 8-10 minutes or so until the tomatoes have cooked down to make a sauce.
Drain the pasta, return it to the pan and toss in the sauce with the fennel seeds, Parmesan and parsley. Hand round extra Parmesan at the table.