Pappardelle with Italian sausages, fresh peas and parmesan

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Theo Randall combines pappardelle pasta with hearty Tuscan sausages, peas and butter in this comforting pasta dish, which is ready in under 30 minutes.

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First published in 2022






Add the olive oil to a non-stick frying pan along with the onion and cook for 3 minutes on a medium heat, until the onion is soft.


Remove the outer skin of the sausages and break the sausage meat into chunks. Add the sausage meat to the pan and brown on high heat - this will take around 10 minutes.

  • 300g of Tuscan sausage

Once the sausage meat has browned, add the frozen peas and 2 ladlefuls of salted water. Bring to a simmer and reduce by half

  • 250g of frozen peas

In a large pot of boiling salted water, cook the pappardelle for 3 minutes or until the pasta has a good bite - remember to check as you cook

  • 500g of pappardelle

Remove the cooked pappardelle from the pot with a pair of tongs and transfer to the frying pan of sausage meat and peas, with 1 ladleful of pasta water and the butter. Place the pan on a medium heat and cook, stirring or tossing the pasta until the liquid is glossy. Serve on hot plates or bowls with a grated Parmesan and black pepper on top

First published in 2022

With Theo Randall’s career including experience in some of London’s most prestigious locations as well as Chez Panisse in California, it’s vital to note that – prior to opening up his own first solo venture – he secured his reputation as head chef at The River Cafe.

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