Name: Fennel and pork pappardelle
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
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

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.

Fennel and pork pappardelle

Ingredients

Directions

Nutrition