Drop Down Menu

Chef Theo Randall cooked up this sprout pasta to showcase sprouts on Drop Down Menu

• 1 tbsp olive oil
• 1 tbsp celery, finely chopped
• 1 tbsp white onion, finely chopped
• 1 clove garlic, finely chopped
• 75g smoked pancetta, chopped into match sticks
• 150g Italian sausages
• 250g British sprouts, grated
• 2 tbsp double cream
• 500g pappardelle pasta
• 75g parmesan, grated

1. Heat the olive oil and soften the celery, onion, and garlic. Add the pancetta and sausage and cook for about 3 minutes.

2. Blanch the grated sprouts in boiling water and add to the sausage and pancetta, cook for 2 minutes. Add the cream and season well.

3. In a large pot of boiling salted water, cook the pappardelle until al dente and add to the British sprout sauce.

4. Serve with a little grated parmesan and black pepper.