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:

Betty Bossi Koch-Center

1tbsp olive oil
2 raw 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
100g Fine Food Pappardelle zigrinate all'uovo
1tbsp parsley, finely chopped
2tbsp pesto rosso (red pesto)
2tbsp Fine Food Olio extra vergine di oliva
a little Fine Food Olio extra vergine di oliva
a little pepper
2tbsp grated Parmesan
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How it's done

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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