Angela Hartnett served up a tasty tagliatelle sausage ragu in bianco on Sunday Brunch.

The ingredients for the pasta are: 3 x whole eggs, 300gms flour and Semolina flour to roll the pasta.

For the sauce : 2 tbsp olive oil
1 white onion finely chopped,
2 garlic cloves,
½–1 fennel finely chopped,
4 Italian fennel sausages meat removed from their skins,
½–1 tsp dried red chilli flakes,
Parmesan, Knob of butter and black pepper.

See Angela’s recipes in her book titled: The Weekend Cook: Good Food for Real Life available from Amazon now.