- Serves 4
Beef sausage and tomato ragu with pappardelle
- 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.
- Add the tomatoes, wine and chilli and turn the heat to moderate. Cook for 10 minutes or until thick. Season with salt and pepper.
- 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.
- 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.