Lamb Pappardelle Recipe
Fennel lamb sausage, artichoke hearts, leek, olive, preserved lemon cream & shallot
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Drain and set aside, reserving some pasta water.
- 2
Prepare the Sausage
In a large skillet, heat olive oil over medium heat. Add the fennel lamb sausage, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes.
- 3
Add Vegetables
Add the minced shallots, sliced leek, and artichoke hearts to the skillet. Sauté for 3-4 minutes until the vegetables are tender.
- 4
Create the Sauce
Pour in the heavy cream and bring to a gentle simmer. Stir in the preserved lemon and black olives. Season with salt and black pepper to taste.
- 5
Combine Pasta and Sauce
Add the cooked pappardelle to the skillet, tossing gently to coat the pasta in the sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- 6
Serve
Serve hot, garnished with extra black olives or preserved lemon if desired.