beef
Beef sausage and cherry tomato ragu with pappardelle and toasted breadcrumbs
Serves
4
Prep Time
10
Cook Time
20
Ingredients
| 500g | Best quality beef sausages, skin removed |
| 1 ½ tbsp | Olive oil |
| 250g | Cherry tomatoes, quartered |
| ½ | Red chilli, finely chopped |
| ¼ cup | Coarse fresh breadcrumbs |
| 1 tbsp | Finely chopped flat-leaf parsley |
| Finely grated zest of 1 lemon | |
| 350g | Dried pappardelle pasta |
Method
| 1 | Place a wide, heavy based frying pan over a high heat and add the sausages and 1 tbsp olive oil. Use a wooden spoon to break up the sausages. Cook for 10 minutes or until lightly coloured. |
| 2 | Add the tomatoes and chilli and turn the heat to moderate. Cook for 10 minutes or until thick. Season with salt and pepper. |
| 3 | Meanwhile, place a small frying pan over a moderately high heat and add the breadcrumbs and remaining oil. Stir for 2 minutes or until toasted and golden. Take off the heat and stir in the parsley and lemon zest. |
| 4 | Cook the pappardelle in boiling salted water until tender. Drain and stir into the sausage ragu. Place into warmed bowls and sprinkle with the toasted crumbs. |
