Pappardelle with shrimps and asparagus
Challenging
Serve hot
Pappardelle alla salsiccia italiana
Easy
Serve hot
Print recipe
Ingredients
- Pappardelle (ref.A20) - 300 g (6 nests)
- Arrabiata sauce (ref. H10) - 120 g
- Italian sausage with fennel - 1 pc.
- Fennel brunoise - 30 g
- Chopped shallot - 10 g
- Minced garlic - 1/2 clove
- Grated Parmesan cheese - 20 à 30 g
- Basil - 10 leaves
- Fennel seed - 2 pinches
Preparation
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Ingredients
- Pappardelle (ref.A20) - 300 g (6 nests)
- Arrabiata sauce (ref. H10) - 120 g
- Italian sausage with fennel - 1 pc.
- Fennel brunoise - 30 g
- Chopped shallot - 10 g
- Minced garlic - 1/2 clove
- Grated Parmesan cheese - 20 à 30 g
- Basil - 10 leaves
- Fennel seed - 2 pinches
Pappardelle alla salsiccia italiana
Preparation
Remove the skin from the sausage and roughly chop it. Fry the sausage pieces in a very hot pan without fat (there is enough fat in the sausage meat).
At the end of cooking, add the fennel brunoise, garlic and shallot. Add the arrabiata sauce, the fennel seeds and half the basil. Let simmer for 5 to 10 min. over very low heat. Adjust seasoning if necessary.
Reheat the pappardelle for 75 sec. in lightly salted boiling water and drain.
Arrange the papardelle in the pan with the sauce and mix carefully. Dress the preparation on a warm plate, decorate with the basil leaves and the grated parmesan.