Pappardelle alla salsiccia italiana

Pappardelle alla salsiccia italiana

Ingredients

  • Pappardelle (ref. A20) – 300 g (6 nests)
  • Arrabiata sauce (ref. H10) – 120 g
  • Italian sausage with fennel – 1 pc
  • Brunoise of fennel – 30 g
  • Chopped shallot – 10 g
  • Chopped garlic – ½ clove
  • Grated Parmesan cheese – 20 to 30 g
  • Basil – 10 leaves
  • Fennel seeds – 2 pinches

Preparation

  1. Remove the skin from the sausage and chop it into coarse pieces. Sauté the sausage pieces in a very hot frying pan without fat (the meat will release enough fat).
  2. At the end of the cooking time, add the fennel brunoise, garlic and shallot. Then add the Arrabiata sauce, fennel seeds and half of the basil. Let it simmer on very low heat for 5 to 10 minutes. Adjust the seasoning if necessary.
  3. Immerse the pappardelle in lightly salted boiling water for 75 seconds and drain.
  4. Arrange the pappardelle in the pan with the sauce and mix the preparation carefully. Arrange the preparation on a warm plate, garnishing with the basil leaves and grated Parmesan.
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You need these products

Pappardelle

Arrabiata

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