Budd’s Italia Pork Sausage Ragu with Pappardelle
Ingredients
- 500 g Budd’s Italian Pork Sausages
- 400 g pappardelle pasta
- 2 tablespoons olive oil
- 1 brown onion finely diced
- 3 cloves garlic crushed
- 2 tablespoons tomato paste
- 400 g crushed tomatoes
- 125 ml dry red wine
- 1 teaspoon dried oregano
- ½ teaspoon chilli flakes optional
- Salt and freshly cracked black pepper to taste
- 50 g baby spinach
- ½ cup freshly grated parmesan cheese plus extra to serve
- Fresh basil leaves to garnish
Instructions
- Bring a large saucepan of salted water to the boil and cook the pappardelle according to the packet instructions until al dente.
- Meanwhile, remove the sausage meat from the casings.
- Heat the olive oil in a large frying pan or saucepan over medium heat. Add the sausage meat and cook for 5–6 minutes, breaking it up with a wooden spoon until browned.
- Add the onion and cook until softened, then stir through the garlic and tomato paste and cook for one minute.
- Pour in the red wine and simmer for 2–3 minutes until slightly reduced.
- Add the crushed tomatoes, oregano and chilli flakes if using. Reduce the heat and simmer gently for 20 minutes until rich and thickened.
- Stir through the baby spinach until wilted, then mix in the parmesan cheese.
- Drain the pasta, reserving a little cooking water if needed. Toss the pappardelle through the ragu until well coated.
- Serve topped with extra parmesan, fresh basil and cracked black pepper.
Notes
For an even richer flavour, allow the ragu to simmer for up to 45 minutes.
Pappardelle works beautifully, but tagliatelle, fettuccine or rigatoni are excellent alternatives.
Serve with warm crusty bread and a crisp green salad for an easy restaurant-quality meal at home.
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