Pappardelle with Italian sausages, fresh peas and parmesan
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Ingredients
- 300g of Tuscan sausage
- 1 tbsp of olive oil
- 1 small onion , finely chopped
- 250g of frozen peas
- 500g of pappardelle
- 75g of unsalted butter
- Parmesan shavings to taste
- salt to season
- black pepper to season
Method
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.
- 1 tbsp of olive oil
- 1 small onion , finely chopped
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
- 75g of unsalted butter
- Parmesan shavings to taste
- black pepper to season
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Pappardelle with Italian sausages, fresh peas and parmesan
