Umami Recipes
Umami Recipes

Fennel and pork pappardelle

4 servings

servings

30 minutes

total time

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

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

servings

30 minutes

total time
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