Chili Crisp Sausage Ragu Pappardelle

My chili crisp sausage ragu is a perfect mix of tangy tomatoes, Italian sausage and a little heat from Sichuan peppercorns and chili oil.

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: Italian inspired

Keyword: sausage ragu

Servings: people

1 tbsp This is an affiliate link.olive oil
450g / 4-6 Italian sausages
100ml / 1/2 cup white wine, dry optional
1/2 tsp fennel seeds
3 cloves garlic
2 tbsp This is an affiliate link.chili crisp (Laoganma crisp chilli in oil in UK) plus 2 tbsp for serving
400g / 14 oz This is an affiliate link.canned tomatoes whole or chopped
500ml / 2 cups This is an affiliate link.tomato passata / crushed tomatoes
Salt to taste
450g/1 lbs pappardelle

Remove sausages from their casing, heat a tablespoon of olive oil in a deep pan and cook sausage meat over medium heat while breaking it up in small chunks with a wooden spoon until no longer pink inside for 7-10 minutes. Add the garlic and fennel seeds, cook for 1-2 minutes, then deglaze the pan with the dry white or red wine if using.
Add canned tomatoes and tomato passata (or crushed tomatoes) along with the chilli crisp bring to a simmer and then turn the heat down and simmer for 15 minutes. Season with salt to taste. If the sauce is a bit too tart, add a pinch of white sugar.
Meanwhile cook the pasta according to package directions. Drain the pasta and add to the sauce, toss to coat. Serve topped with freshly grated Parmesan and additional chili crisp.