Sausage and Fennel Pappardelle Recipe
Cooked fennel gives off a not-too-sweet complexity that perfectly balances the smokiness of the Italian sausage in this delectable Sausage and Fennel Pappardelle.
Keywords
- One Pot
- Pork
- Quick & Easy
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisineathome.com.
Cooking tools:
- Dutch oven
- Saucepan
- Stove
- Slotted spoon
- Paper towel
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 pound mild Italian sausage, casings removed
- 1 medium sweet onion, thinly sliced
- 1 large fennel bulb, cored and thinly sliced
- 2 cups chopped lacinato kale
- 1½ teaspoons kosher salt
- ½ teaspoon ground black pepper
- 1 (32-ounce) container low-sodium chicken broth
- 1 (8.8-ounce) package pappardelle pasta
- 1 cup grated pecorino cheese
- Grated pecorino cheese, chopped fennel fronds, ground black pepper
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