Pappardelle originate in Tuscany, a region known for rich, hearty sauces. Pappardelle is one of the thickest flat pastas, making it the perfect size to sop up meat sauces. The word pappardelle comes from the verb pappare, meaning to “gobble up”, which is exactly what this pasta, and people who eat it, do.
In this week's twist, we look to Italy's European brother, France, for inspiration. And whilst both countries have had a long and sometimes tempestuous relationship, both are world destinations for epicureans. And fewer things elicit joy in epicureans quite like saucisse de Toulouse, the wonderfully rich and meaty sausage from the southern French city of Toulouse. This special sausage is distinguished by its simplicity: Toulouse sausages rely on pork cuts of the highest quality: the coarsely minced meat is then combined simply with black pepper and garlic. Combined with red wine and slowly cooked for hours, this limited edition ragù is seriously delicious. One for the carnivores! Ooh la la...
Pappardelle: Wheat Flour, Egg, Durum Wheat Flour, Salt
Sausage Ragu: Passata, Pork Sausage Meat, Pancetta, Onion, Red Wine (Sulphites), Onion, Extra Virgin Olive Oil, Fennel Seeds, Salt, Black Pepper
Bacon Crumb: Breadcrumbs (Wheat), Bacon, Olive Oil, Salt, Black Pepper
Parmesan Cheese (Milk)
Find recipe card here
|Toulouse Sausage & Red Wine Ragù with Pappardelle & Parmesan||Grams||
|Toulouse Sausage Ragù||155g||Coming soon|