How To Make Pappardelle with Sausage & Fennel Seed Bolognese
There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!
Serves:
Ingredients
- 8 oz pappardelle noodles
- 1 lb Italian sausage, casings removed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tsp fennel seeds
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
- Chopped fresh basil, for garnish
Instructions
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Cook the pappardelle noodles according to the package instructions. Drain and set aside.
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In a large skillet, cook the Italian sausage over medium heat until browned, breaking it up into small pieces with a spoon.
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Add the diced onion, minced garlic, and fennel seeds to the skillet. Cook until the onion is soft and translucent.
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Stir in the crushed tomatoes, beef broth, dried basil, dried oregano, and red pepper flakes. Season with salt and pepper to taste.
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Simmer the sauce for 30 minutes, stirring occasionally.
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Serve the sauce over the cooked pappardelle noodles. Garnish with grated Parmesan cheese and chopped fresh basil.
Nutrition
- Calories : 530kcal
- Total Fat : 24g
- Saturated Fat : 8g
- Cholesterol : 65mg
- Sodium : 1140mg
- Total Carbohydrates : 50g
- Dietary Fiber : 5g
- Sugar : 10g
- Protein : 28g
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