Sage and sausage pappardelle

Sage and sausage pappardelle with Loxtonia Cider. Image: Loxtonia Cider

Sage and sausage pappardelle with Loxtonia cider: Tasty winter pasta

Nothing beats pasta on a cold day. With this recipe, coat pappardelle in a rich sausage and sage ragu to ward off the chilliest of days.

Sage and sausage pappardelle

Sage and sausage pappardelle with Loxtonia Cider. Image: Loxtonia Cider

Tucking into richly flavoured, hearty comfort food like this sage and sausage pappardelle is what winter is all about.  Enrich it with Loxtonia’s mellow, well-rounded Pale Amber apple cider and you have a dish that will have your guests swooning with delight.

There’s nothing to beat a meaty pasta dish on a cold day. With this recipe, coat your pappardelle in a rich sausage and sage ragu to ward off the chilliest of days.

What makes our sage and sausage pappardelle so special?

The secret to getting your pasta irresistible lies in the addition of the beer styled Loxtonia Pale Amber. The smooth texture, nuances of caramel and polished apple finish of Loxtonia Cider meld beautifully with the creamy meat sauce making this pasta dish simply irresistible.

Get adventurous and experiment with different types of sausages from pork, beef or chicken to plant-based alternatives. Inherent in the name of this ribbon-shaped pappardelle, you will want to “gobble up” this delicious, heart-warming dish.

Let us know in the comments of this recipe if you plan to try it out.

Sage and sausage pappardelle with Loxtonia cider recipe

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Recipe by Dirnise Britz Course: Recipes


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  • Pasta
  • 500 g 500 sausage of choice

  • 1 large onion, diced

  • 200 g 200 baby fennel, sliced

  • 4 cloves garlic, sliced

  • 300 ml 300 Loxtonia Pale Amber Cider

  • 125 ml 125 cream

  • 1 large bunch of fresh sage leaves, roughly chopped

  • 300 g 300 pappardelle pasta

  • zest and juice of 1 lemon

  • Parmesan cheese, for serving

  • salt and pepper, to taste

  • olive oil, for cooking

  • For the fried sage leaves
  • 1 large bunch fresh sage leaves

  • ± 60 ml olive oil


  • Fried sage leaves
  • Coat the bottom of a small saucepan or small frying pan with olive oil.
  • Heat until hot and shimmering. Test one sage leaf to see if the oil is ready – it should sizzle immediately.
  • Fry a few sage leaves at a time until crisp, ± 5 seconds. You do not want them to brown. Transfer with a fork or small sieve to a tray lined with paper towel.
  • Season generously with salt. Repeat in batches until all sage leaves are fried. Set aside
  • Pasta
  • Heat a light drizzle of olive oil in a large sauté pan over medium heat.
  • Slice open and remove the sausages from their casings. Fry the sausages in the hot pan, but do not break them up just yet. Once they have golden brown caramelisation all over, break them up into little pieces. A potato masher does a fantastic job here for speed. Cook until the sausage bits are golden brown and cooked through. Remove from the pan and set aside on a baking tray.
  • If necessary, add a fresh little drizzle of olive oil to the pan. Cook the onion, fennel and garlic together with a pinch of salt until tender.
  • Turn up the heat and add the Loxtonia Pale Amber Cider, cream and chopped sage.
  • Bring to a simmer. Return the golden brown sausage bits to the pan and simmer until the sauce thickens slightly. Taste to adjust seasoning. Switch off the heat so you do not over reduce your sauce.
  • In a large pot of boiling salted water cook the pappardelle until almost al dente. The pappardelle is finished in the cider sauce, so you want to cook them less. This will ensure the pasta finishes cooking in the sauce, absorbs plenty of flavours and retains some bite.
  • Using tongs, transfer the pappardelle, shaking off the excess water, straight into the sauté pan of sauce.
  • Switch the heat back on to medium and mix the pasta ribbons into the sauce.
  • Coat every ribbon in the luxurious sauce, gently mixing as it simmers. Zest over the whole lemon and then squeeze in all the juice. Mix. Season well with salt and a generous amount of black pepper.
  • Serve the pappardelle in generous mounds with a shower of Parmesan cheese and scatter with crispy fried sage leaves. Crack open a cold Loxtonia Pale Amber Cider on the side and enjoy!


  • Cook’s tip: Have some fun by trying different sausage options. If choosing a meat protein try pork or chicken sausage with herbs and spices or chilli. If choosing a vegetarian sausage try a mushroom sausage for deep umami flavour or something new like a Beyond Meat Sausage.

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