This easy pappardelle recipe from Jamie Oliver comes together in one pan with a handful of pantry ingredients in less than 30 minutes. It‘s perfect for dining solo or can easily be doubled.
Adapted from Jamie Oliver | One: Simple One-Pan Wonders | Flatiron Books, 2023
We’ve long been a fan of Jamie’s comfort cooking, from his beef bourguignon to chicken and leek pot pie. So, it was no surprise that this luxurious sausage pappardelle recipe had our testers licking their plates. The combination of tender pasta, bites of sausage, and a wine-infused tomato sauce paired with a quick 30-minute preparation time has made this one an instant favorite.–Angie Zoobkoff
Why our testers loved this
There’s a whole bunch of reasons our recipe testers gobbled this up. They loved that it came together so quickly, making it perfect weeknight fare. They were also thrilled that the recipe had a short ingredient list and came together in just one pan, meaning fewer dirty dishes.
Ruby Francis. joined in with her comment, “This pappardelle recipe is very straightforward, and it feels like a warm hug on a cold night.
Notes on ingredients
- Pasta–Lasagne sheets are readily available in the refrigerated section of many supermarkets, but if you can get fresh pappardelle, feel free to substitute it. You can also make your own pasta dough for this recipe.
- Sausage–Any type of sausage will work here, so use one that you like. Our testers found that hot Italian sausage paired well with the flavor of the sauce.
- Fennel seed–If the sausage you use has fennel in it, consider reducing the amount of fennel to 1/2 teaspoon.
- Passata–This is also known as strained tomatoes and can be found in well-stocked supermarkets. If you prefer more texture in your sauce or can’t locate passata, you can substitute crushed tomatoes.
How to make this recipe
- Cut the fresh lasagne sheets into wide strips. Bring a kettle of water to a boil.
- Separate the parsley leaves and stems and chop them. Slice the garlic.
- Brown the sausage in a large skillet.
- Stir in the garlic and parsley stems, and fennel, and continue to cook until golden.
- Pour in the red wine. Let it simmer until almost evaporated.
- Pour the passata into the skillet. Stir until combined with the sausage and herbs.
- Add the pasta to the skillet. Pour enough boiling water over the pasta to just cover it and simmer until the liquid is mostly absorbed.
- Stir in the parsley leaves, season to taste, and sprinkle with Parmesan. Serve.
Recipe FAQs
What is pappardelle?
Pappardelle is a wide, flat noodle, similar to fettuccine, but wider, measuring about 1 inch wide. It originated in Tuscany and is a popular choice of noodle for ragu-type sauces.
Can I double or triple the recipe?
Yes, the recipe doubles very well, and you can even triple it to serve 4 people. We don’t recommend making a batch larger than this, as it becomes difficult to manage the noodles. If you are tripling the recipe, use a larger skillet or Dutch oven to accommodate all of the ingredients.
What should I serve with this?
Most of our testers found that this hearty pasta dish needed only a side salad and a piece of garlic toast to make a full meal. If you want to make other Jamie Oliver favorites, we recommend warm arugula salad and garlic buns. Don’t forget to enjoy the rest of the red wine alongside your meal.
Helpful tips
- Use a pizza cutter to easily slice the lasagne noodles into strips.
- To reheat the pasta, gently warm it over medium-low heat, adding a little more passata and a splash of water, if needed.
- To make this recipe vegetarian, use plant-based sausage.
More great sausage pasta recipes
☞ If you make this recipe, or any dish on LC, consider leaving a review, a star rating, and your best photo in the comments below. I love hearing from you.–David
Jamie Oliver’s Sausage Pappardelle
This sausage pappardelle is made in just one-pan with fresh pasta, sausage, and a luxurious wine-infused tomato sauce, and it comes together in under 30 minutes. It’s an easy weeknight dinner that feels worthy of a special occasion.
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Fill a kettle with water and bring to a boil. Cut the lasagne sheets lengthways into 1 1/4-inch (3-cm) strips to make pappardelle.
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Peel and finely slice the garlic. Finely chop the top leafy half of the parsley, then the stalks, keeping them separate.
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Heat a large skillet over high heat. Once hot, drizzle in the olive oil, then squeeze the sausage meat out of the skin into the skillet, breaking it up with your spoon (if using a veggie sausage, crumble or slice).
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Cook the sausage, stirring frequently, until it begins to brown, 3 to 4 minutes. Stir in the garlic, parsley stalks, and fennel seeds, and cook until lightly golden, 2 to 3 minutes more. Watch closely and reduce the heat if necessary, as the garlic may begin to brown quickly.
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Pour in the red wine and let it simmer until almost evaporated.
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Stir in the passata and add the pasta to the skillet.
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Carefully pour in enough boiling water to just cover the pasta, about 1 1/4 cups (296 ml). Let it bubble away, stirring regularly until the pasta has absorbed most of the water and you’ve got a nice rich sauce, 4 to 5 minutes. Loosen with an extra splash of water, if needed.
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Turn the heat off, stir in the parsley leaves, then season with salt and pepper to perfection. Finish with a grating of Parmesan and a kiss of extravirgin olive oil, if you like.
- Easier cutting–Use a pizza cutter to easily slice the lasagne noodles into strips.
- Scaling–The recipe can be doubled or tripled. If tripling, use a larger skillet or Dutch oven.
- Reheating–To reheat the pasta, gently warm it over medium-low heat, adding a little more passata and a splash of water, if needed.
- Dietary–To make this recipe vegetarian, use plant-based sausage.
Serving: 1recipeCalories: 1011kcal (51%)Carbohydrates: 91g (30%)Protein: 34g (68%)Fat: 53g (82%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 7gMonounsaturated Fat: 27gCholesterol: 178mg (59%)Sodium: 907mg (39%)Potassium: 1384mg (40%)Fiber: 4g (17%)Sugar: 9g (10%)Vitamin A: 1061IU (21%)Vitamin C: 24mg (29%)Calcium: 103mg (10%)Iron: 9mg (50%)
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
Recipe Testers’ Reviews
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.
David Leite
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