Sausage and Fennel Pappardelle
 
 
Makes about 4 servings
Ingredients
  • 3¼ teaspoons kosher salt, divided
  • 1 (8.8-ounce) package pappardelle pasta
  • 1 tablespoon olive oil
  • 1 pound sweet Italian sausage, casings removed
  • 1 medium yellow onion, thinly sliced
  • 1 large fennel bulb, cored and thinly sliced, fronds reserved
  • ½ teaspoon ground black pepper
  • 1 cup low-sodium chicken broth
  • 1 cup freshly grated pecorino cheese
  • ½ cup heavy whipping cream
  • Garnish: freshly grated pecorino cheese, chopped fennel fronds
Instructions
  1. In a large Dutch oven, bring 4 inches water and 3 teaspoons salt to a boil over medium-high heat. Add papparadelle; cook until tender, about 4 minutes. Drain well.
  2. In a large cast-iron skillet, heat oil over medium-high heat. Add sausage; cook until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.
  3. Add onion to skillet; cook, stirring occasionally, until tender, about 8 minutes. Stir in fennel, pepper, and remaining ¼ teaspoon salt; reduce heat to medium. Cook, stirring occasionally, until fennel is softened and onion is golden, about 5 minutes. Add sausage and broth; cook, stirring frequently, until heated through, about 2 minutes. Add pasta to sausage mixture, tossing to coat. Stir in cheese and cream. Garnish with cheese and fennel fronds, if desired.
Recipe by Southern Cast Iron at https://southerncastiron.com/sausage-and-fennel-pappardelle/