Lunch / Dinner
Sausage and Fennel Pappardelle
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.
Ingredients
Five-Minute Morning Prep
Slice onion and fennel; refrigerate.
Instructions
Heat oil in a 12-inch saucepan or a large Dutch oven over medium-high heat. Add sausage; cook until browned, about 8 minutes. Remove sausage using a slotted spoon, and let drain on paper towels.
Add onion to pan; cook for 8 minutes, stirring occasionally. Stir in fennel, kale, salt, and pepper; reduce heat to medium. Cover, and cook for 5 minutes, stirring occasionally. Add broth; bring to a boil. Add pasta; cover, and cook for 4 minutes.
Stir in sausage and pecorino. Top with pecorino, fennel fronds, and pepper, if desired.