Jamie and Jimmy's Friday Night Feast
Southend-stylee pappardelle
Homemade pasta with sausages and fennel
2 hrs 30 mins
Not Too Tricky
serves 6
About the recipe
This rich, tomatoey, sausage pasta is an absolute doddle and feels like a proper, hearty meal.
Recipe From
Ingredients
400g quality higher-welfare sausages
olive oil
1 bulb of fennel, trimmed and finely chopped
½ tsp fennel seeds
1 small dried red chilli
2 sprigs of fresh rosemary, leaves picked
250ml white wine
1 x 700ml jar of passata
Parmesan cheese, for grating
sea salt
freshly ground pepper
extra virgin olive oil
For the pasta
4 large free-range eggs
400g ‘00’ Tipo flour, plus extra for dusting
sea salt
Method
- 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.
- 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.
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