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Organic Italian Pasta Recipe

Pappardelle with Fennel & Spiced Sausage Ragu

Big bowlfuls of authentic Italian pasta have never been easier. Choose your favourite spiced sausages, add a jar of richly intense Sacla' Rooted In Nature Organic Tomato & Basil sauce …and revel in the flavours. Scroll down to watch the recipe video.
Profile Serves: 4
Icon/Time On the table in: 25 mins
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Buon Appetito


  • 400g pappardelle pasta
  • 2tbsp. olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2tsp. fennel seeds
  • 1 sprig rosemary, leaves removed, finely chopped
  • 400g spiced sausages
  • 500g jar Sacla' Rooted In Nature Tomato and Basil Sauce
  • 4 tbsp. fresh parmesan, grated
  • Small bunch flat leaf parsley, finely chopped


  1.  Heat the oil in a large heavy based frying pan and cook the onion for 5 minutes until beginning to soften. Stir in the garlic, fennel seeds and rosemary and cook for a further minute.
  2. Split open the sausages and add the meat to the onion and gently fry breaking up the meat with a wooden spoon. Add the tomato and basil sauce and cook with sausages for 10 – 15 minutes until thickened.
  3. Whilst the sauce is simmering, bring a large pan of salted water to the boil and cook the Pappardelle according to the packet instructions. Drain well reserving a ladleful of pasta water.
  4. Add the pasta to the frying pan with the reserved pasta water and gently toss everything together. Serve piled into bowls sprinkled with parmesan and extra flat leaf parsley.
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