Tuscan Pappardelle
with Rich Fennel Pork Ragu (F)
If you read the name of this recipe and found yourself feeling confused don’t worry - we don’t know why this is the first time we’ve ever used pappardelle either! Actually, the truth of the matter is that we wanted to find the right supplier for the job and luckily Luke met just the man the other day. We’ve teamed up these ribbons of deliciousness with a highly evocative northern Italian ragu with our herb of the week fennel. Add bit by bit depending on your preference and remember - the more slowly you cook it, the better the flavour!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total30 minutes
Active
DifficultyEasy
Cooking Instructions and Tips
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