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Ingredients

500g best quality beef sausages, skin removed
1 1/2 tablespoons olive oil
250g cherry tomatoes, quartered
1/2 cup white wine
1/2 red chilli, finely chopped
1/4 cup coarse fresh breadcrumbs
1 tablespoon finely chopped flat-leaf parsley
Zest of 1 lemon, finely grated
350g dried pappardelle pasta

Method

Step 1 Place a wide, heavy based frying pan over a high heat and add the sausages and 1 tablespoon olive oil. Use a wooden spoon to break up the sausages. Cook for 10 minutes or until lightly coloured.
Step 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.
Step 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.
Step 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.

Sausage and cherry tomato ragu with papperdelle and toasted breadcrumbs

How to make Sausage and cherry tomato ragu with papperdelle and toasted breadcrumbs

Ingredients

Method