Fennel and pork pappardelle recipe
We've used pork sausages, fresh fennel and a drop of double cream in this quick and easy pappardelle pasta dish – ready in 30 minutes.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Colander
- Wooden spoon
- Saucepan
- Grater
- Measuring cup
- Serving bowl
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
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