Pappardelle with Italian sausages, fresh peas and parmesan
Theo Randall combines pappardelle pasta with hearty Italian sausages and peas in this comforting pasta dish.
- Serves: 4 persons
- 300g of Tuscan sausage
- 1tbsp of olive oil
- 1small onion, finely chopped
- 250g of frozen peas
- 500g of pappardelle
- 75g ofunsalted butter
- Parmesan shavingsto taste
- saltto season
- black pepperto season
Step 1Add the olive oil to a non-stick frying pan along with the onion and cook for 3 minutes on a medium heat, until the onion is soft.
Step 2Remove the outer skin of the sausages and break the sausage meat into chunks. Add the sausage meat to the pan and brown on high heat - this will take around 10 minutes.
Step 3Once the sausage meat has browned, add the frozen peas and 2 ladlefuls of salted water. Bring to a simmer and reduce by half
Step 4In a large pot of boiling salted water, cook the pappardelle for 3 minutes or until the pasta has a good bite - remember to check as you cook
Step 5Remove the cooked pappardelle from the pot with a pair of tongs and transfer to the frying pan of sausage meat and peas, with 1 ladleful of pasta water and the butter. Place the pan on a medium heat and cook, stirring or tossing the pasta until the liquid is glossy. Serve on hot plates or bowls with a grated Parmesan and black pepper on top