Pappardelle with Tomato, Red Pepper & Sausage


  • 4 tsp Olive oil
  • 450g Pork sausages
  • 350g Parpadelle
  • 2 Onions, finely chopped
  • 2 cloves Garlic, finely chopped
  • 2 Red peppers, de-seeded and roughly chopped
  • 125ml White wine
  • 2 190g jars Sacla’ Tomato & Mascarpone Intenso
  • Salt
  • Black pepper
  • 2 tbsp Oregano or flat leaf parsley


  1. Preheat oven to 180°C/350°F/Gas mark 4
  2. Pour 1 tbsp of oil into a small roasting tin and add the sausages
  3. Bake for 15-20 minutes, turning, until browned
  4. Remove and cut into diagonal slices
  5. Cook the pasta in a pan of boiling, salted water until al dente
  6. Heat remaining oil in a pan over a medium heat and cook the onions, garlic and peppers for 8-10 minutes, until soft
  7. Add the wine and Sacla’ Stir-in and bring to the boil
  8. Reduce to simmer, add sausages and cook for a further 5 minutes
  9. Season well
  10. Drain the pasta and mix with the sausage sauce
  11. Scatter with oregano or parsley
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