Photo of Sausage pappardelle by WW

Sausage pappardelle

Points® value
Total Time
30 min
15 min
15 min
Forming meatballs out of sausages is a genius trick


Olive Oil

2 teaspoon(s)

Carrots, raw

2 medium, finely chopped

Celery, Raw

1 stick(s), finely chopped

Reduced fat pork sausages, grilled

8 medium, skins removed

Cherry Tomatoes

250 g

Lasagne sheets, fresh

250 g

Parmesan Cheese

25 g, grated, to serve


  1. Heat 1 tsp of the oil in a large frying pan set over a medium heat. Add the carrots and celery and cook, stirring, for 3 minutes or until soft. Transfer the vegetables to a plate.
  2. In the same pan, heat the remaining oil. Meanwhile, form the sausage meat into 2cm meatballs. Add the meatballs to the pan and cook for 1-2 minutes until just browned. Add the tomatoes and cook, stirring occasionally, for a further 6-8 minutes, until the tomatoes are soft and their skins have started to split. Using the back of a spoon, crush the tomatoes. Return the cooked carrots and celery to the pan and stir to combine. Season well.
  3. Meanwhile, bring a large pan of salted water to a boil. Tear each lasagne sheet into three 4cm-wide strips and cook for 1-2 minutes or until al dente. Drain, then add to the pan of meatballs. Gently toss to combine, then serve with the parmesan sprinkled over the top.


Swap the pork sausages for chicken, if you like.