Beef sausage and cherry tomato ragu with pappardelle and toasted breadcrumbs

Serves

Prep Time

Cook Time

Ingredients

500g Best quality beef sausages, skin removed

1 ½ tbsp Olive oil

250g Cherry tomatoes, quartered

½ Red chilli, finely chopped

¼ cup Coarse fresh breadcrumbs

1 tbsp Finely chopped flat-leaf parsley

Finely grated zest of 1 lemon

350g Dried pappardelle pasta

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 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.