Recipe Notes | Sausage and Fennel Pappardelle

Another super fast and delicious dish that we recently made during the unseasonably cool weather is this sausage and fennel pappardelle pasta. Using only a handful of ingredients and with just two pans, we were thrilled with how great this tasted considering the lack of time and effort required!

I N G R E D I E N T S

500g pappardelle pasta 1 x pack of 6 good quality sausages, skins removed 2 heaped tsp fennel seeds, crushed in a pestle and mortar 1 tbsp tomato purée 1 clove of garlic, peeled and finely chopped / crushed a glug of white wine freshly grated parmesan and parsley (optional) sea salt and black pepper to taste.

M E T H O D 

1. Boil a pan of water and add a pinch of salt. Add the pappardelle pasta and cook according to packet instructions.

2. Using a heavy bottom pan (we use the Staub cast iron cookware), heat a little olive oil over a medium heat. Add the sausage meat and fry off until lightly browned. Add the crushed fennel seeds and garlic and stir for 1 – 2 minutes to combine. At this stage the sausage meat may be sticking to the pan slightly and continuing to brown so add a good glug of white wine and stir in – you may want to increase the heat to reduce the added liquid. Once the wine has reduced, add the tomato purée and stir in. Turn the heat down to a low heat and pop the lid on.

3. Drain the pasta using a slotted spoon and add to the sausage meat mixture – if it looks a little dry, add a little pasta liquid to loosen it up. Stir to combine and season well with salt and lots of cracked black pepper.

4. Once plated, we added parmesan and fresh parsley but you could omit these completely or use other herbs if desired.

Images: Humphrey Munson