This simple meal is great when you want to impress but don’t have a lot of time on your hands. Ready in 30 minutes and featuring bold flavours you’ll have your guests lining up for seconds and thirds!
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.
Add the tomatoes, wine and chilli and turn the heat to moderate. Cook for 10 minutes or until thick. Season with salt and pepper.
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.
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.
This dish also works well with spicy or herbed beef sausages; to discover new sausages speak to your butcher about their range of beef and even lamb sausages.
This recipe was provided by beefandlamb.com.au.
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