Sausage and fennel is a classic combination, and the sauce comes together in no time using tomato puree and cream. Perfect for some midweek magic!
Prep
10 min
Cook
15 min
Serves
4
Difficulty
Easy
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Ingredients
pappardelle 300 g
fennel 3 (sliced)
garlic cloves 4 (crushed)
fresh parsley 1 handful (chopped)
pork sausages 400 g
tomato purée 4 tbsp
double cream 300 ml
Parmesan to serve
Method
Cook the pasta & prep the ingredients
Cook the pasta according to the packet instructions. Reserve some pasta water as you may want to use it in step 5.
Thinly slice the fennel. Peel and crush the garlic. Chop the parsley. Remove the sausages from their casings and break the sausage meat into bite size pieces.
Cook the sauce
Heat a dash of oil in a large frying pan over a medium heat. Add the sausage pieces and fry for 4-5 minutes until brown all over.
Add the fennel and garlic and fry for 2-3 minutes until the fennel starts to soften.
Add the tomato puree and cook for 2-3 minutes, stir in the cream and mix well. Season to taste with salt and pepper. If you want to loosen the sauce, you can add some of the pasta water.
Add pasta to the pan and toss well to coat it in the sauce.
Plate up
Plate up the Sausage & Fennel Pasta and scatter over the parsley and lashings of Parmesan. Enjoy!
