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Fennel and pork pappardelle

Name: Fennel and pork pappardelle
Cook time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 400g free-range pork sausages; 1 large fennel bulb; 2 tbsp olive oil; 150ml fresh chicken stock; 10 fresh thyme sprigs; Handful of flatleaf parsley; 3 fresh rosemay sprigs; 50ml double cream; Zest of 1 lemon; 200g fresh pappardelle

Published: 5 Oct 15
Updated: 18 Mar 24

We’ve used pork sausages, fresh fennel and a drop of double cream in this quick and easy pappardelle pasta dish.

Try our twist on spaghetti bolognese too and check out this lighter pork ragù and chilli tagliatelle.

Easy
September 2015

Test kitchen approved

Serves 4
Hands-on time 30 min

We’ve used pork sausages, fresh fennel and a drop of double cream in this quick and easy pappardelle pasta dish.

Try our twist on spaghetti bolognese too and check out this lighter pork ragù and chilli tagliatelle.

Nutrition: per serving

Calories: 471kcals
Fat: 26.5g (9.8g saturated)
Protein: 21g
Carbohydrates: 35.7g (3.8g sugars)
Fibre: 3.2g
Salt: 1.3g

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Ingredients

400g free-range pork sausages
1 large fennel bulb
2 tbsp olive oil
150ml fresh chicken stock
10 fresh thyme sprigs
Handful of flatleaf parsley
3 fresh rosemay sprigs
50ml double cream
Zest of 1 lemon
200g fresh pappardelle

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Method

Squeeze the meat from the sausages. Slice the fennel bulb in half lengthways, then cut into 1cm slices lengthways.
Heat the olive oil in a large, deep frying pan over a medium-high heat, add the fennel and sausagemeat, then fry, stirring often, for 15-20 minutes, breaking up the meat into chunks. The fennel should be tender with bite; the meat should be browned.
Meanwhile, put a large pot of salted water on to boil. Add the chicken stock to the fennel mix and bubble on a high heat for 3 minutes.

Finely chop the thyme, parsley and rosemary. Add to the pan with the double cream and the zest, then season.
Cook the pappardelle in the boiling water for 2-3 minutes until tender. Drain (reserving a good splash of the water), then gently mix the pasta through the sauce, adding a little lemon juice and pasta water if needed.