I’ve given you instructions on how to make your own pasta dough here – it’s really easy to do and flavour-wise you can’t beat it – but if you want to, feel free to use dried pasta, it will still serve you well. If you’re making fresh, having a decent pasta machine will really help you out. 


  • 400g quality sausages

  • olive oil

  • 1 bulb of fennel, trimmed and finely chopped

  • ½ teaspoon fennel seeds

  • 1 small dried red chilli

  • 2 sprigs of fresh rosemary, leaves picked

  • 250ml white wine

  • 1 x 700ml jar of passata

  • Parmesan cheese, for grating

  • sea salt and freshly ground pepper

  • extra virgin olive oil

  • For the pasta

  • 4 large free-range eggs

  • 400g ‘00’ Tipo flour, plus extra for dusting

  • sea salt


  • 1.

    Preheat the oven to 180°C/350°F/gas 4. Cut a slit into each sausage and squeeze the meat out into a large ovenproof pan with a little olive oil. Cook on a medium heat for around 10 minutes, or until golden and crispy, breaking it apart with a wooden spoon as you go. Add the chopped fennel and fennel seeds, then crumble in the dried chilli. Finely chop and add the rosemary leaves, then cook for a further 10 minutes, or until the fennel has softened. Pour in the wine and passata and top up with 400ml water, give it a stir, then pop the lid on. Transfer to the oven and leave to blip away for 2 hours – check on it every 40 minutes, stirring and adding a splash of water if it starts to dry out.

  • 2.

    Meanwhile, if you’re making fresh pasta, get on with making your dough. Add the eggs and flour to a food processor with a pinch of salt and whiz until combined. Roll the dough through a pasta machine, starting on the widest setting and working your way down to the second to last. If you don’t have a pasta machine simply divide the pasta into 6 pieces and roll each piece into nice thin sheets using a rolling pin. Once at the right thickness (you’re aiming for slightly thicker than a playing card) roll through the pappardelle cutter or lightly roll in half and over once more, then slice into 2.5cm pieces and toss to separate, dusting with flour to stop it from sticking.

  • 3.

    Cook the pasta for 2 to 3 minutes in boiling salted water (or if you’re using dried pasta, cook according to packet instructions), then drain, reserving a cupful of the cooking water. Taste and check the ragu seasoning, then mix through the pasta, loosening with a splash of cooking water if needed. Divide between your plates or bowls, and finish with a grating of Parmesan and a drizzle of extra virgin olive oil.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 666kj
  • Fat Total 30g
  • Saturated Fat 7g
  • Protein 23g
  • Carbohydrate 68g
  • Sugar 9g
  • Sodium 894mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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