20 mins
20 - 30 mins
2
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Sausage Meat and Fennel Pappardelle
Try this deliciously creamy Italian inspired dish perfect for a special occasion.
Ingredients
Cooking Method
-
In a large frying pan on a moderate heat add 1 tbsp of oil. When the oil is hot add the chopped onions, fry for a couple of minutes. Now add the garlic, fennel seeds, thyme leaves, bay leaf and a pinch of salt. Cook until the onions have softened for about 6 to 8 mins, put the onions on a plate and set aside.
1 -
Now chop your fennel bulb, cut the very end off and then cut into about 8 pieces length ways. Place in the frying pan on a moderate heat and cook until browned and softened for about 8 mins. Again set aside.
2 -
Remove the sausage meat from the skin and break into chunks. Add another tablespoon of oil to the pan and fry the sausage meat for about 8 minutes keep moving it around. Now add the cooked onion mixture and fennel back into the pan with the sausage. Pour over the chicken stock give it a stir and bring to a boil, then reduce the heat and simmer for about 15 minutes.
3 -
Whilst the sausage is cooking in a separate pan bring some salted water to a boil and add the pappardelle cook until tender and drain, save a little pasta water.
4 -
Remove the bay leaf from the sausage and fennel, mix in the cream, lemon juice, chilli flakes, lemon zest and a pinch of salt and pepper.
5 -
Mix the sausage and fennel sauce through the pasta add a little pasta water to loosen if you feel it needs it. Sprinkle with chopped parsley and pistachios.
6
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