Fennel and pork pappardelle

Fennel and pork pappardelle
  • Serves icon Serves 4
  • Time icon 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
Calories
471kcals
Fat
26.5g (9.8g saturated)
Protein
21g
Carbohydrates
35.7g (3.8g sugars)
Fibre
3.2g
Salt
1.3g

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

Method

  1. Squeeze the meat from the sausages. Slice the fennel bulb in half lengthways, then cut into 1cm slices lengthways.
  2. 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.
  3. 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.
  4. Finely chop the thyme, parsley and rosemary. Add to the pan with the double cream and the zest, then season.
  5. 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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