Description
This Sausage and Fennel Pappardelle is a restaurant-quality Italian dinner that balances rustic, hearty comfort with modern brightness. Featuring wide ribbons of pasta and a savory, fennel-infused meat sauce, it’s a high-reward meal that comes together in just 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 14 oz (400g) Italian sausage, casings removed (mild or spicy)
- 1 large fresh fennel bulb, thinly sliced (reserve fronds for garnish)
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (15 oz) crushed tomatoes
- 1 lb (450g) pappardelle pasta
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Prep and Boil: Bring a large pot of heavily salted water to a boil. Slice the fennel bulb into thin strips and mince the garlic and shallots.
- Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add sausage crumbles and cook until golden-brown and crispy, about 5-7 minutes.
- Sauté Aromatics: Push sausage to the side. Add fennel and shallots to the skillet and sauté until softened, about 5-7 minutes. Stir in garlic and cook for 60 seconds until fragrant.
- Build the Sauce: Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and reduce heat to a simmer.
- Cook Pasta: Drop pappardelle into boiling water. Cook until al dente (usually 3-5 minutes for fresh pasta). Reserve 1 cup of starchy pasta water before draining.
- Combine and Finish: Add drained pasta to the skillet. Pour in heavy cream and a splash of pasta water. Toss with tongs to coat.
- Garnish: Top with Parmesan cheese, chopped parsley, and reserved fennel fronds before serving.
Notes
Save the feathery fennel fronds to use as a beautiful and aromatic garnish. Use the reserved pasta water to adjust the sauce consistency—it helps the sauce cling to the noodles. For a spicy kick, add a half teaspoon of red pepper flakes when sautéing the garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 6g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 24g