Fennel and pork pappardelle
4 servings
servings30 minutes
total timeIngredients
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
Directions
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.
Nutrition
Serving Size
-
Calories
471kcals
Total Fat
26.5g (9.8g saturated)
Saturated Fat
-
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
-
Total Carbohydrate
35.7g (3.8g sugars)
Dietary Fiber
3.2g
Total Sugars
-
Protein
21g
4 servings
servings30 minutes
total time