Fennel and pork pappardelle
- September 2015
- 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.
- 26.5g (9.8g saturated)
- 35.7g (3.8g sugars)
- 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
- 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.
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