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Photo of Sausage pappardelle by WW

Sausage pappardelle

Total Time
25 min
10 min
15 min
Using fresh lasagne sheets means you can make thicker pasta strips. Perfect served with pork meatballs, cherry tomatoes and parmesan.


Olive oil

2 tsp


2 medium, finely chopped


1 stick(s), thinly sliced

Extra lean pork sausage

450 g

Cherry tomatoes

250 g

Fresh lasagne sheets

188 g, (4 x 47g sheets)

Grated parmesan cheese

cup(s), (25g)


  1. Heat half the oil in a large non-stick frying pan over medium heat. Cook carrot and celery, stirring, for 3 minutes or until soft. Transfer to a plate.
  2. Heat remaining oil in same pan. Squeeze sausage mixture into 2cm balls out of casings into pan. Cook, tossing occasionally, for 1-2 minutes or until just browned. Add cherry tomatoes. Cook, stirring occasionally, for 6-8 minutes or until soft and skins start to split. Using the back of a spoon, slightly squash tomatoes. Return carrot mixture to pan and stir to combine. Season with salt and pepper.
  3. Meanwhile, bring a large saucepan of salted water to the boil. Tear each lasagne sheet into 3-4cm-wide strips. Add to boiling water. Cook for 1-2 minutes or until al dente. Drain and add to sausage mixture. Toss and serve sprinkled with parmesan.


SERVING SUGGESTION: Mixed salad leaves and chopped flat-leaf parsley. TIP: You can freeze this sauce for up to 1 month. You can use lean beef sausages instead of pork.