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Tuscan Pappardelle

Tuscan Pappardelle

with Rich Fennel Pork Ragu

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Sometimes you just want to come home and devour a bowl of comforting pasta. Well, we’ve taken pasta to a whole new level with this recipe. Delicious Tuscan pork sausages from our friends at Roaming Roosters (along with some other yummy ingredients), make for a pretty tasty sauce, and coupled with our beautiful pappardelle pasta, we promise you’ll be very happy!

Allergens:SulphitesCereals containing GlutenMilk

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)


2 unit(s)

Garlic Clove

1 bunch(es)

Flat Leaf Parsley

500 grams

Tuscan Pork Sausage

(ContainsSulphites, Cereals containing Gluten)

2 tsp

Fennel Seeds

2 tin(s)

Chopped Tomatoes

400 grams


(ContainsCereals containing Gluten)

40 grams

Parmesan Cheese

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3276.072 kJ
Energy (kcal)783 kcal
Fat23.0 g
of which saturates8.0 g
Carbohydrate104 g
of which sugars12.0 g
Protein39 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Bring a large pot of water to the boil with a pinch of salt.


Peel the onion and cut in half through the root. Finely chop the onion, peel and finely chop the garlic and roughly chop the parsley.


Heat a splash of olive oil in a large frying pan on medium-high heat. Cut open the sausage (and discard the skin) then fry the meat in the pan for 5 mins until the edges start to crisp. Tip: Use a wooden spoon to break the meat up into pieces.


Remove your pork from the pan and cook your onion in the same pan on medium heat for 5 mins (there should be enough oil left in the pan from the pork). Add your garlic and fennel seeds to the pan and cook for a further 2 mins.


Add the chopped tomatoes and your pork back to the pan and allow to thicken for 8-10 mins. Season with a pinch of salt and a grind of black pepper. Tip: At this point add a sprinkle of sugar (if you have some), to lift the flavour of the tomatoes.


While your sauce is cooking, add the pappardelle to the boiling water and cook for 7 mins until ‘al dente’. Tip: ‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle - taste it as you go to get it just right.


Once cooked, drain your pasta and add this to your sauce along with most, but not all, of your parsley. If you feel up to the task, then toss the ingredients together - otherwise gently fold together. Serve your pasta into bowls and top with your remaining parsley and grate over the parmesan cheese.