Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Photo of Sausage pappardelle by WW

Sausage pappardelle

10
Points®
Total Time
25 min
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Moderate
Using fresh lasagne sheets means you can make thicker pasta strips. Perfect served with pork meatballs, cherry tomatoes and parmesan.

Ingredients

Olive oil

2 tsp

Carrot(s)

2 medium, finely chopped

Celery

1 stick(s), thinly sliced

Extra lean pork sausage

450 g

Cherry tomatoes

250 g

Fresh lasagne sheets

188 g, (4 x 47g sheets)

Grated parmesan cheese

⅓ cup(s), (25g)

Instructions

  1. Heat half the oil in a large non-stick frying pan over medium heat. Cook carrot and celery, stirring, for 3 minutes or until soft. Transfer to a plate.
  2. Heat remaining oil in same pan. Squeeze sausage mixture into 2cm balls out of casings into pan. Cook, tossing occasionally, for 1-2 minutes or until just browned. Add cherry tomatoes. Cook, stirring occasionally, for 6-8 minutes or until soft and skins start to split. Using the back of a spoon, slightly squash tomatoes. Return carrot mixture to pan and stir to combine. Season with salt and pepper.
  3. Meanwhile, bring a large saucepan of salted water to the boil. Tear each lasagne sheet into 3-4cm-wide strips. Add to boiling water. Cook for 1-2 minutes or until al dente. Drain and add to sausage mixture. Toss and serve sprinkled with parmesan.

Notes

SERVING SUGGESTION: Mixed salad leaves and chopped flat-leaf parsley. TIP: You can freeze this sauce for up to 1 month. You can use lean beef sausages instead of pork.

You might like

You might like