Recipe: Rough cut pappardelle with sausage, tomato & zucchini

  • POSTED ON 06 Feb 2019

Serves 4


  • 500g fresh lasagna sheets* - cut into free form shapes with a pasta cutter
  • 3 cloves garlic, crushed 
  • 1 tbsp olive oil*
  • 1/2 tsp fennel seeds*
  • 500g pork & fennel sausages*
  • 250g red & yellow cherry tomatoes, whole or cut in half
  • 3 baby zucchini, thinly sliced
  • 1 tbsp basil leaves, chopped
  • 100g parmesan cheese, grated*
  • 1-2 tsp salt*
  • salt & pepper, to taste

* Ingredients available from Togninis

Method: Sauté the garlic in olive oil and butter until soft on a low heat. Add small pieces of pork & fennel sausage in batches, stirring constantly until brown.  Next add the cherry tomatoes and fennel seeds. Cook gently for 10 minutes.  Then add the  zucchini and fresh basil cooking for a further 4 minutes. To cook the pasta, bring a large pot of water to the boil, adding 1-2 teaspoons of salt. Cook the pasta in small batches for 3 minutes and put in an ice water bath for a minute to prevent the sheets from sticking together. Drain and gradually add to the sauce and cook until heated through.   Serve with a sprinkling of parmesan cheese and a few extra basil leaves. Enjoy!