Pappardelle Turkey Bolognese with Basil and Parmesan
Shopping List
- Low cal spray oil
- 1 small red onion, finely sliced
- 1 clove of garlic, crushed
- 4 rashers of Serrano ham, fat trimmed and cut into chunks
- 1 packet Mallon’s Turkey Sausages
- 400ml chopped tinned tomatoes
- A handful of chopped fresh basil
- Salt and pepper
- 300g dried pappardelle pasta
- A large bunch of torn basil leaves
- 20g parmesan shavings
Cooking Instructions
Heat the spray oil in a large non stick frying pan over a moderate heat. Fry the onion and garlic until soft, then add chopped Serrano ham and fry for about 5 minutes until crisp.
Remove the skin from the sausages and add the sausage meat to the pan, cook for 5 minutes until brown, stirring constantly to break the meat into small chunks. Stir the chopped tomatoes into the pan along with chopped basil and season with salt and pepper, reduce the temperature and allow to simmer for 5 minutes until the sauce has thickened.
Bring a pan of water to the boil and cook the pappardelle for 7 minutes until tender. Drain well.
Arrange the pasta onto warm plates, top with turkey bolognese sauce and sprinkle with torn basil leaves and grated parmesan before serving.
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