Pappardelle with sausage, fennel and red wine

Ingredients

• 2 tbsp (30 ml)olive oil
• 6good-quality pork sausages
• 1 tspfennel seeds
• 1 clove, slicedgarlic
• 1 large glassred wine
• 400 g tinchopped tomatoes
• 300 gpappardelle

Instructions

1. 1

   Brown the sausage

   Heat 2 tbsp olive oil in a large, wide, non-stick pan. Pinch small nuggets of sausage from their casings into the pan and fry until browned.

2. 2

   Make the sauce

   Add the fennel seeds and sliced garlic, then cook for 1 minute. Pour in the red wine and let it bubble vigorously for a couple of minutes before adding the tomatoes. Simmer for 15–20 minutes, until thickened.

3. 3

   Cook the pasta

   Meanwhile, cook the pappardelle according to the pack instructions, then drain it.

4. 4

   Toss and serve

   Toss the drained pasta with the sauce.

What is pappardelle with sausage, fennel and red wine?

Pappardelle are broad ribbons of pasta, well suited to a hearty sauce. This dish brings together pork sausage, fennel and tomatoes, with red wine adding depth as the sauce simmers.

The combination draws on familiar Italian pasta flavours, though this version is a straightforward home-cooked winter warmer rather than a claim to a particular regional tradition. Browning the sausage and reducing the wine help the quick sauce taste rounded.

Nutrition and macros by portion

The nutrition label shows one serving as written: 595 calories, 24g protein, 68g carbs, 26g fat.

The pappardelle supplies most of the carbohydrates, while sausage and olive oil account for much of the fat; the sausage also provides much of the protein. Serve with a generous portion of green vegetables or salad to balance the rich pasta.

Choosing the ingredients

Sausage: Good-quality pork sausages provide both the meat and seasoning for the sauce. Pinching them into small pieces gives plenty of browned edges.

Building the sauce

Fennel and garlic: Fennel seeds bring a sweet, aromatic note that pairs naturally with pork. Cook them briefly with the garlic so they release their aroma without letting the garlic burn.

Red wine: Let the wine bubble vigorously for a couple of minutes before adding the tomatoes. This gives it time to reduce a little and mingle with the browned sausage.

Getting the texture right

Thickened sauce: Simmer the tomatoes with the sausage for 15–20 minutes, until the sauce looks less watery and clings to a spoon. Keep the heat steady and stir from time to time so it does not catch.

Pasta: Cook the pappardelle according to its pack instructions, since cooking times vary by brand. Drain it before tossing it with the sauce.

Keeping the timing on track

Start the pasta while the sauce simmers, as the method suggests. This lets both components finish at roughly the same time, so the pasta can be tossed with the sauce while hot.

What to serve alongside

A crisp green salad or simply cooked green vegetables make a fresh contrast to the rich sausage and tomato sauce. Crusty bread is another option if you want something to mop up the sauce.

Recipe notes & tips

• Use a wide pan so the sausage can brown rather than crowding together.
• Pinch the sausage into small pieces for more browned surface area.
• Keep an eye on the garlic as it cooks; it only needs a minute.
• Let the wine bubble for a couple of minutes before adding the tomatoes.
• Start cooking the pappardelle while the sauce simmers.

Variations

• Add chilli: Stir in a pinch of dried chilli with the fennel seeds for gentle heat.
• Use fresh fennel: Add finely sliced fennel with the sausage and cook until softened.
• Try another pasta: Use tagliatelle or another broad pasta ribbon if pappardelle is unavailable.
• Add greens: Stir spinach into the hot sauce just before tossing with the pasta.
• Finish with cheese: Grate Parmesan over each serving at the table.

Common mistakes to avoid

• Crowding the pan: The sausage may steam instead of browning, so use a pan wide enough to spread it out.
• Burning the garlic: It can turn bitter if left too long, so add the wine after about a minute.
• Skipping the wine reduction: Give it a couple of minutes of vigorous bubbling before adding the tomatoes.
• Leaving the sauce thin: Simmer it for 15–20 minutes, until thickened.
• Overcooking the pasta: Follow the pack instructions and drain it when ready.

How to store

Refrigerate leftover pasta and sauce in a covered container and eat within 2 days. Reheat until piping hot, adding a splash of water if the sauce has thickened too much.

Frequently asked questions