Pappardelle with pork sausage ragout

Pappardelle with pork sausage ragout

Total: 25 min. | Active: 25 min.
Nutritional value / people: 818 kcal
, Fat: 55 g
, Carbohydrate: 44 g
, Protein: 37 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 tbsp olive oil
2 pork bratwurst (approx. 260 g, e.g. Luganighette), with their skin casings removed, roughly chopped)
1 garlic clove, finely sliced
1 onion, chopped
½ red chilli pepper, chopped
salted water, boiling
100 g Fine Food Pappardelle zigrinate all'uovo
1 tbsp parsley, finely chopped
2 tbsp pesto rosso (red pesto)
2 tbsp Fine Food Olio oliva extra vergine
a little Fine Food Olio oliva extra vergine
a little pepper
2 tbsp grated Parmesan
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How it's done

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Heat the olive oil in a pan. Add the pork sausage with the peperoncini, sauté for approx. 10 mins. over a medium heat until golden brown. Stir in the parsley, pesto and olive oil.

Cook the pappardelle according to the instructions, drain and divide between 2 bowls. Reheat the ragout, spoon onto the pappardelle.

Good to know
Serve: Serve with parmesan.

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