Fennel, Sausage, & Sage Pappardelle By Anna Barnett

Fennel, Sausage, & Sage Pappardelle

Ingredients:

Fennel and Sage Sausage Mix:
1 white onion, diced
500g good quality pork mince
Glug of olive oil
2 cloves of garlic, peeled and crushed
1 tbsp fennel seeds
2 sprigs of sage, leaves picked and chopped
Sea salt and fresh black pepper, to taste

400g fresh pasta
Glug of olive oil
Small bunch of sage, leaves picked
2 tsp fennel seeds
40g pecorino, finely grated

Directions:

Heat a generous glug of oil in a non-stick frying pan, then add in the diced white onion. Cook over a medium to low heat until soft and translucent, for around 8-9 minutes, then remove and set to one side.

Place your pan back on the heat, and increase to medium. Add a glug of oil and once hot, add in the pork mince, then allow to crisp and golden. Add in the garlic, fennel seeds, a sprinkle of sea salt and black pepper plus the fresh herbs. Allow to cook for another 2-3 minutes, set to one side, and keep warm until pasta is ready.

For the crispy sage leaves and fennel, place several generous glugs of olive oil in a small frying pan over a high heat. Once hot, fry up the sage leaves and fennel seeds in batches until darkened and crisp. Drain on paper towel, and set to one side.

Bring a large pot of salted water to boil, then add the pasta and cook as per the instructions, until al dente. Remove the pasta from the cooking water, and place into the pork mince mixture, with a splash of the pasta water.

Serve with a generous helping of crispy sage and fennel seeds, and topped with the grated pecorino.

Enjoy!

RECIPE: Anna Barnett