Preparation time 10 minutes
Cook time 20 minutes
500 g best quality beef sausages, skin removed
1½ tbsp olive oil
250 g cherry tomatoes, quartered
½ cup white wine
½ red chilli, finely chopped
¼ cup coarse fresh breadcrumbs
1 tbsp finely chopped flat-leaf parsely
finely grated zest of 1 lemon
350 g dried pappardelle pasta
1 Place a wide, heavy based frying pan over a high heat and add the sausages and 1 tbsp olive oil. Use a wooden spoon to break up the sausages. Cook for 10 minutes or until lightly coloured.
2 Add the tomatoes, wine and chilli and turn the heat to moderate. Cook for 10 minutes or until thick. Season with salt and pepper.
3 Meanwhile, place a small frying pan over a moderately high heat and add the breadcrumbs and remaining oil. Stir for 2 minutes or until toasted and golden. Take off the heat and stir in the parsley and lemon zest.
4 Cook the pappardelle in boiling salted water until tender. Drain and stir into the sausage ragu. Place into warmed bowls and sprinkle with the toasted crumbs.
The Carousel thanks the Beef & Lamb Team for this recipe