2 tubs (350g) chilled fresh napoletana (rich tomato) pasta sauce
225g dried saw-edged pappardelle pasta
450g (uncooked) spicy sausages, casings removed
2 cloves garlic, pressed
55g fresh Parmesan cheese, finely grated
2 tbsp chopped fresh parsley, divided
225g ricotta cheese
50g mozzarella cheese
freshly ground black pepper, to taste
Additional grated fresh Parmesan cheese, to serve (optional)
Combine pasta sauce and water in 30cm Skillet. Cover, bring to the boil
Stir pappardelle pasta into sauce. Cover, reduce heat and cook gently 14-18 mins or until pasta is tender, stirring occasionally using Bamboo Spatula
As pasta cooks, place sausagemeat into 24cm Skillet; cook and stir over medium-high heat 10-12 minutes or until sausagemeat is cooked and no longer pink, turning occasionally and breaking into smaller pieces using Mix ‘N Chop. Press garlic into skillet using Garlic Press; cook 1 minute. Remove from heat. Stir sausagemeat into pasta and sauce.
Meanwhile, finely grate Parmesan using Coarse Microplane Grater. Chop parsley using Santoku Knife; set aside 1 tbsp parsley for garnish. Combine cheeses, remaining parsley and black pepper in Small Batter Bowl. Scoop cheese mixture over pasta mixture using Medium Scoop. Cover skillet and cook gently about 5 minutes or until ricotta mixture is heated through and cheese is melting.
To serve, sprinkle lasagne with reserved parsley and additional parmesan cheese, if desired.