Pappardelle White Sausage Ragu
Serves 1
Directions
- 1Sauté the sausage meat in a pan with olive oil.
- 2Add the finely chopped shallot, celery, garlic, and rosemary to the pan.
- 3Pour in the chicken stock and simmer to reduce.
- 4Stir in the double cream and simmer until the sauce thickens.
- 5Toss in cooked pappardelle pasta and top with grated parmesan and optionally toasted dried breadcrumbs.
Ingredients
- 200 g Italian sausage
- olive oil
- 1 whole shallot
- 1 stick celery
- 1 sprig rosemary
- 2 clove garlic
- 150 ml double cream
- 100 ml chicken stock
- 25 g parmesan
- dried breadcrumb (optional)
- salt (optional)
- pepper (optional)
