Pappardelle with salsa verde and sausage

by Leah Halmagyi


  • 1 bunch parsley leaves
  • 1 bunch mint leaves
  • 1 bunch thyme leaves
  • 2 tsp capers
  • 8 cloves garlic, sliced
  • ¾ cup extra virgin olive oil
  • sea salt flakes and freshly-milled black pepper
  • 400g pappardelle pasta
  • 4 Italian sausages
  • 2 white onions, finely sliced
  • 1 cup roasted red capsicum, sliced
  • 1 cup finely-grated Parmesan cheese


1 Combine the herbs, capers, 6 cloves garlic and ½ cup olive oil in a blender a and purée until smooth. Season with salt and pepper.
2 Cook the pasta in a large saucepan of rapidly-boiling salted water, until al dente, then drain well.
3 Meanwhile, remove the skins from the sausages and crumble into small pieces. Fry in the remaining olive oil over a moderate heat in a large frying pan, until crunchy, then add the onion and remaining garlic and cook for 2 more minutes. Mix in the capsicums, pasta, Parmesan and salsa verde, then serve.