Rustic Sausage and Pepper Pappardelle


The humble sausage. Not the one with the very low meat content and tons of rusk and unmentionables, but a substantial and meat filled variety. It is part of the staple of many a European dinner table.

Andrew: Here we have used a really good pork sausage and red pepper to provide a robust and filling supper for a family. High meat content sausages hold their shape better here.

Dawn: Remember sausages were really developed as a way of making the meat go as far as it could. An excellent dish for economy. Also many sausages come already flavoured and make a wonderful variation on this dish. 


Serves 4

1 small red onion, finely chopped

1 clove of garlic, finely sliced

1 tsp chilli flakes

6 thick sausages

1 red pepper, deseeded and cubed

Olive oil for frying

Salt and pepper for seasoning

400g pappardelle pasta


  • In a frying pan, heat a little oil and fry the sausages for 10 minutes, turning frequently until well browned.
  • Using a fork and kitchen scissors, cut the sausages into 2cm lengths and allow to continue cooking, so the cut ends take on the same colour.
  • Add the onion to the pan at this stage and fry gently for five minutes until it starts to soften and turn translucent.
  • Add the garlic and chilli and cook for a further 30 seconds. Then the peppers go on and can be cooked until they soften too.
  • A splash of wine here, or even vodka, makes for a great flavour.
  • Meanwhile put a pan of salted water on to boil and cook the pappardelle according to instructions.
  • When the pasta is cooked, stir into the sausage mix,then serve in a large bowl so everyone can help themselves.

Andrew: This was very filling on a chilly late winter evening. 

Dawn: I like the vodka twist. The alcohol of course evaporates, but the flavour remains.

Andrew: Which reminds me! Coq au vin? 

Dawn: We had better cook that soon hadn’t we?

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