Chloe shows you how to make sausage and fennel pasta, the perfect weeknight dinner
This sausage and fennel pasta dish is a really indulgent and delicious meal, with the flavoursome sausage meat complemented by the slightly aniseed fennel. The lemon really helps cut through the rich, creamy sauce and the chilli flakes add a touch of heat to balance it all out. If you can’t find sausage meat, you can use your favourite sausages and just remove the skin.Heat the olive in a large, high sided frying pan over medium high heat.
Add the chopped onion and fennel and continue to cook, stirring regularly, until softened and starting to brown, 5-6 minutes.Add the garlic, thyme and lemon zest and cook for a further minute. Add the stock, creme fraiche and chilli flakes and season with salt and pepper. Bring to a simmer and continue to cook until thickened and the flavour has intensified, about 20 minutes.Cook the pappardelle to pack instructions. Add three quarters of the parmesan to the sauce and stir until melted.
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