Recipe: Pappardelle of spicy sausage
Pappardelle of spicy sausage, cherry tomato ragu with parmesan and crispy sage
1 red onion (finely diced)
Pinch of dried chilli flakes
1 garlic clove (finely chopped)
6 good sausages (skinned and
175ml red wine
100g cherry tomatoes (chopped)
Salt and pepper
Sage (fry in a little oil until crispy)
Good olive oil
In a large pan fry the onion, dried chilli, garlic and sausage in the olive oil, until lightly browned.
Add the red wine and reduce, then add the cherry tomatoes.
Turn down the heat and cook until the tomatoes have made a thick sauce and season to taste.
Cook the pappardelle in salted boiling water until al dente.
Add the pappardelle to the sauce. If the sauce is too thick and to loosen the pasta, add some of the pasta water.
Serve with grated Parmesan, crispy sage and a good drizzle of olive oil.