This quick and easy fennel and pork pappardelle recipe has come a favourite in the Elldrew household. Fennel and pork are the perfect pairing when it comes to this herbalisicous dish. We have made this dish using both mince from sausages and supermarket bought pork mince. We will admit that there are more flavours in the sausage meat so, if using supermarket mince, just taste and compensate by adding more fresh herbs and seasoning to ensure you get a great flavour. The beauty of the dish is that is comes together at the end, so you can adjust flavours before serving. Enjoy, it’s delicious.
- 400g free-range pork sausages (or pork mince)
- 1 large fennel bulb
- 2 tbsp olive oil
- 150ml chicken stock
- 10 fresh thyme sprigs
- Handful of flat-leaf parsley
- 3 fresh rosemary sprigs
- 50ml double cream
- Zest of 1 lemon (some juice for taste if needed)
- 200g fresh pappardelle
HINT: we add a teaspoon of chopped dried fennel seeds at stage 5, to enhance the fennel flavouring.
- Squeeze the meat from the sausage skin. Slice the fennel bulb in half lengthways, then cut into 1cm slices lengthways.
- Heat the olive oil in a large, deep frying pan over medium-high heat. Add the fennel and sausage meat, 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 high heat for 3 minutes. Reduce temperature until you are ready to cook the pasta and serve.
- Finely chop the thyme, parsley and rosemary (and optional fennel seeds). Add to the pan with the double cream and the lemon zest, season to taste.
- Cook the pappardelle in the boiling water for 2-3 minutes until tender. Drain (reserving a good splash of the pasta water).
- Gently mix the pasta through the sauce, adding a little lemon juice (or an extra zest of lemon) and some pasta water if needed, to create a creamy texture that coats the pasta.
Serve and enjoy with a few slices of garlic or herb bread. You can add Parmesan cheese, we do, as it adds an extra level of flavour, but it’s not necessary.
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