practical, how cooking recipe Fresh pappardelle with Sausage ragu and fennel seeds with 7 ingredients and 2 stages of easy cooking, which is fast and tasty.
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Good Morning mother, now you get prepare recipe Fresh pappardelle with Sausage ragu and fennel seeds with 7 ingredients and 2 steps. Next this is how to cook, please read carefully.
In cooking there are some levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 7 ingredients and 2 stages of easy cooking Fresh pappardelle with Sausage ragu and fennel seeds.
Ingredients all Fresh pappardelle with Sausage ragu and fennel seeds
Needed 75 g : fresh pasta - I used pappardelle which are a little larger than tagliatelle (see recipe).
Needed 100 g : passata.
Needed 1 : sausage.
Needed 1/2 : banana shallot finely chopped.
Needed 1 tsp : fennel seeds.
Needed 1 tbsp : olive oil.
Needed : Salt and pepper - as desired.
If all main ingredients Fresh pappardelle with Sausage ragu and fennel seeds it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Fresh pappardelle with Sausage ragu and fennel seeds
In a pan add the olive oil and the shallot. Once this is becoming translucent, add the fennel seeds and let them toast to release the oils and the scent. Add your sausage and cook for about 5 minutes..
Once the meat has browned, add your passata and bring to the boil. When the passata is boiling, bring to low and let simmer for 10 minutes. In the meantime, cook your pasta in salted water. The pasta will only take few minutes to cook. Pour your cooked pasta directly to the pan and coat with the sauce. Serve with fresh basil leaves and grated parmesan..
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