Make it Scotch

Sausage Meat and Fennel Pappardelle

  • Prep 20 mins
  • Cook 20+ mins
  • Serves 2

Ingredients

Cooking Method

  • 1
    In a large frying pan on a moderate heat add 1 tbsp of oil. When the oil is hot add the chopped onions, fry for a couple of minutes. Now add the garlic, fennel seeds, thyme leaves, bay leaf and a pinch of salt. Cook until the onions have softened for about 6 to 8 mins, put the onions on a plate and set aside.
  • 2
    Now chop your fennel bulb, cut the very end off and then cut into about 8 pieces length ways. Place in the frying pan on a moderate heat and cook until browned and softened for about 8 mins. Again set aside.
  • 3
    Remove the sausage meat from the skin and break into chunks. Add another tablespoon of oil to the pan and fry the sausage meat for about 8 minutes keep moving it around. Now add the cooked onion mixture and fennel back into the pan with the sausage. Pour over the chicken stock give it a stir and bring to a boil, then reduce the heat and simmer for about 15 minutes.
  • 4
    Whilst the sausage is cooking in a separate pan bring some salted water to a boil and add the pappardelle cook until tender and drain, save a little pasta water.
  • 5
    Remove the bay leaf from the sausage and fennel, mix in the cream, lemon juice, chilli flakes, lemon zest and a pinch of salt and pepper.
  • 6
    Mix the sausage and fennel sauce through the pasta add a little pasta water to loosen if you feel it needs it. Sprinkle with chopped parsley and pistachios.
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