Sausage & Cream Pappardelle

This dish is a slight variation on one of my all time favourite Pasta dishes. The recipe originates from a little Italian restaurant in Marbella old town called La Famiglia where I have spent many nights with my own family eating and drinking into the we hours. The owner, Guliano, used to prepare this dish with freshly made fettuccini which was also my intention until I got home and found a broken pasta roller! Luckily I had some Pappardelle in the cupboard which actually worked very well. Unfortunately La Famiglia has now closed but I was lucky enough that Guliano shared his recipe with me a few years ago.




Serves 2

  • 5 nests Pappardelle
  • 1 white onion
  • 1 Tablespoon Tomato Purée
  • 4 high pork content sausages
  • Fennel Seeds 1 Teaspoon
  • Chilli flakes 1 Tablespoon
  • Shiitake Mushrooms 125g
  • 3 cloves Garlic
  • The juice of half a lemon
  • Double cream 250ml
  • Smoked Paprika 2 Teaspoons
  • Sea salt 2 Tablespoons
  • Olive oil 1 Tablespoon

To garnish

  • Shaved Parmesan 50g
  • Handful of Parsley
  • Black Truffle infused Broighter Gold  to drizzle



To begin skin the sausages and mix with the fennel and chilli flakes then add to a hot frying pan with a drizzle of olive oil. I used high pork content sausages as I wanted the meat to be substantial throughout the dish. If you use sausages with a high fat content the fat will render down to leave minimal meat and produce a greasy consistency to the sauce. Fry the sausage meat for around 4/5 minutes until it starts to brown then add the finely chopped onion. Fry the contents for a further 4 minutes until the onion turns soft and translucent. Next add the tomato purée and cook for 30 seconds.

At this stage you want to add the pasta to a pot of boiling water along with 2 tablespoons of sea salt. The pasta water should be very salty as this is were the main seasoning of the dish originates. Cook for around 8 minutes until just under al dente.

Next add the shiitake mushrooms, garlic and sweet paprika and cook for 3-4 minutes until the mushrooms have softened.

Finally add the juice of half a lemon and the double cream and stir until the sauce starts to bubble. The sauce should be fairly thick so to counteract ladle the pasta straight from the pot into the pan and the excess water will loosen the sauce and coat the pasta.

Mix well and serve on warm plates and garnish with parmesan, parsley and a light drizzle of the truffle infused oil.

buon appetito

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