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Sausage ragú pappardelle

30 minutes

Sausage ragú pappardelle

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

500 g Woolworths pork-and-herb bangers
3 T olive oil
3 cloves garlic, chopped dried
1 t oregano
1 cup tomato purée
1 cup chicken stock
2 T capers, plus 2 T brine
1 bay leaf
1 red chilli, chopped
2 T fish sauce
400 g pappardelle, cooked al dente and drained
freshly ground black pepper, to taste
1 burrata, torn into 4 pieces
Parmesan, grated, for serving

Method

1. Split the bangers down the middle lengthways and remove the meat from the casings.

2. Heat the oil in a large frying pan and add the banger meat. Cook for 5 minutes, or until golden brown, stirring occasionally so the crispy pieces don’t burn.

3. Stir through the garlic, then add the oregano, tomato purée, stock, capers and brine, bay leaf and chilli. Simmer for 10 minutes, then season with fish sauce.

4. Toss the pasta in the sauce, season with black pepper and serve with the cheese.

Find more sausage recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

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Ricotta coffee panna cotta

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Coffee cake

Chicken feet

Nani’s khowse (Burmese chicken soup)

Créme brûleé doughnuts

Brined chicken

Coffee choux buns with craquelin

Spinach-and-ricotta gnocchi

Easy wonton soup

Sausage ragú pappardelle

Sausage ragú pappardelle

Ingredients

Method