I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Fennel and Italian Sausage Pappardelle

Fennel and Italian Sausage Pappardelle

I love recipes like this. Quick and simple, but full of flavor. There’s a little twist here – the ingredients are few and straightforward, but a little out of the ordinary. Pork and fennel are a classic combination, frequently in slow-cooked roasts and braises, and fennel seed is a key ingredient in Italian sausage, so using the fresh fennel just amps up the flavor. But this recipe weeknight cooking at its best. Fennel is such a bright flavor that shines next to the rich pork sausage. This takes no more time to make than a basic meat sauce (a little less in fact) but is a makes for an interesting change-up in the pasta dinner rotation. That being said, it is perfectly suitable for company, and can be doubled or tripled as needed.

I like to use a good, fresh Italian sausage from a local producer, but any version made with fennel seed works. Pappardelle noodles are wide and hearty and really stand up to the sauce. I find it pretty regularly at the grocery, but if you can’t, any wide noodle will do, even those curly ones in the bag.

Fennel and Italian Sausage Pappardelle
Serves 2
Print
Ingredients
  1. 2 medium fennel bulbs, the bulbs weighing about 10 ounces, with some fronds reserved
  2. 2 Tablespoons olive oil
  3. 10 ounces Italian sausage, bulk or links with casings removed
  4. 2 teaspoons chopped fresh fennel fronds
  5. 1 teaspoon chopped fresh oregano
  6. 1 teaspoon chopped fresh rosemary
  7. ½ teaspoon fennel seed
  8. 1 cup chicken broth
  9. ½ cup whipping cream
  10. 1 teaspoon freshly grated lemon zest
  11. salt to taste
  12. 8 ounces papardelle pasta
Instructions
  1. Remove the stalks and fronds of the fennel bulbs and set aside. Cut the fennel bulbs in half and cut out the tough center core. Very finely slice the fennel bulb, using a mandolin or a sharp knife.
  2. Coat a sauté pan with the oil, then add the fennel and the sausage meat. Cook over medium heat, breaking up the sausage with a spatula, until the fennel is soft and the sausage is cooked through, about 15 minutes. Stir in the chopped fennel fronds, oregano and rosemary and cook a few more minutes. Pour in the broth and bring to a bubble, then cover the pan and cook until the fennel is soft and the broth has evaporated, about 6 – 8 minutes, stirring a few times.
  3. While the fennel and sausage is cooking, bring a large pot of salted water to a boil and cook the pappardelle according to the package directions. Right before the pasta is al dente, stir the cream into the sausage mixture and bring to a low bubble, just until heated through. Grate over the lemon zest, taste and add salt as needed. Drain the pasta and add to the pan with the sauce, tossing to coat.
  4. Serve immediately.
The Runaway Spoon http://therunawayspoon.com/blog/

Cheesy Vegetable Soda Bread

Cheesy Vegetable Soda Bread

We are moving (slowly, but surely. It was 99° here this week) toward soup and stew season. And when we get there, it’s always nice to serve a fresh loaf of bread alongside a bowl. I only breakout my yeast bread making skills on rare occasions, and certainly not on a busy weeknight. So […]

Scandi-Style Potatoes

Scandi-Style Potatoes

Potatoes are a real kitchen workhorse. They go with anything – fish, chicken, beef, pork, lamb – and it is easy to make them taste good. Tossed with a little olive oil and herbs and roasted, mashed with butter and milk, baked and topped with all manner of things, cold in a potato salad. […]

Italian Chicken, Pasta and Tomato Bake

Italian Chicken, Pasta and Tomato Bake

I’m not presenting here a recipe that is going to change lives or set the culinary world on fire. But this is the time of year for basics, as we move from the easy days of summer to the frantic start of a new school year and as the fresh summer produce fades before […]

Watermelon Barbecue Sauce with Country Ribs

Watermelon Barbecue Sauce and Country Ribs

I have several Southern community cookbooks that have recipes for watermelon barbecue sauce. I love the idea, and I have made every one of those recipes, but the results were never what I had hoped for. No watermelon flavor, or sickly sweet, or just bland. But the idea appeals to me so much that […]

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette

I adore lady peas. They are as lovely as their sweet name suggests. These tiny little gems are creamy and pack a flavor punch for their diminutive size. And during the summer, when the lady peas are abundant, I use them in whatever way I can, braised in butter or in a beautiful Sunshine […]

Country Ham Butter for Corn on the Cob

Country Ham Butter for Corn on the Cob

Beautifully fresh, sweet and juicy corn on the cob is one of the great glories of a Southern summertime. There something sentimental about it – a throwback to summer camp and family cookouts, spreading butter over the hot cobs and sprinkling them with salt, juicy kernels bursting at every bite and the butter dripping […]

Fresh Fig Mousse

Fresh Fig Mousse

I adore figs, and during their short growing season here, I really try to make the most of them. I make jars and jars of Fig, Bourbon and Vanilla Bean Jam. It is one of my signature preserves now, one people always ask me for. My Fresh Fig Cake with Buttermilk Glaze is a summer […]

Blueberry Sour Cream Torte

Blueberry Sour Cream Torte

The high heat of summer doesn’t seem to me like the time for complicated baking and cooking, or entertaining. But the abundance of beautiful, in-season fruits and berries means I definitely want to create some delicious dishes. This one fits the bill, making the most of juicy blueberries in a rustic, creamy torte. It […]

Cherry Tomato Cobbler with Blue Cheese Drop Biscuits

Cherry Tomato Cobbler with Blue Cheese Drop Biscuits

[…]