Pappardelle with sausage and sheep’s cheese

Name: Pappardelle with sausage and sheep’s cheese
Ingredients: 4 l water; 15 g salt; 500 g egg and spinach pappardelle; 30 ml olive oil; 400 g homemade smoked sausage; 200 g sheep’s cheese; 1 g chilli flakes

Pasta/Pizza - Pappardelle with sausage and sheep’s cheese by Olivia G. - Recipia

Pappardelle with sausage and sheep’s cheese are tossed in a pan with browned sausage rounds and cheese that softens among the wide ribbons. The egg and spinach pasta stays al dente, and the cheese coats it without turning into a smooth sauce. I serve it right away, while the cheese is still stretching between the pasta. Prep: 10 minutes. Cook: 27 minutes. Total time: 37 minutes. Serves: 4. Approximately 1050 kcal and 43 g protein per serving.

Ingredients

4 l water
15 g salt
500 g egg and spinach pappardelle
30 ml olive oil
400 g homemade smoked sausage
200 g sheep’s cheese
1 g chilli flakes

Preparation

1. Bring 4 l of water to a boil; this takes about 10 minutes. Add 15 g of salt and the pappardelle, then cook for 8 minutes, or for the time stated on the package, until al dente. Drain. 2. Heat 30 ml of olive oil in a large pan. Slice the sausage into rounds and fry for 7 minutes, until browned and crisp around the edges. 3. Add the pasta to the sausage and sprinkle over the sheep’s cheese. Toss for 2 minutes, until the cheese starts to soften; sprinkle with chilli flakes, if you like.

Notes

Leftovers keep in the fridge for up to 3 days, but the texture is better when the pasta is freshly tossed. Homemade smoked sausage varies a lot in thickness and fat content; if the rounds are thick, brown them for another 2-3 minutes, until firm around the edges. Aged sheep’s cheese melts less and stays in little pieces, while a softer one clings easily to the pasta ribbons. The texture is similar to pasta with Parmesan, but sheep’s cheese stays more crumbly. A green salad with vinegar goes well alongside and cuts through the richness of the sausage. You can use 500 g of egg tagliatelle instead of the pappardelle, cooked for the time stated on the package. If both the cheese and sausage are salty, add 10 g of salt to the pasta water, not 15 g. This dish contains gluten, eggs and dairy.