Pappardelle With Sausage Recipe

Prepare the Pappardelle

Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Drain and set aside.

Prepare the Fennel Cream Sauce

In a large skillet over medium heat, add the Italian sausage. Cook until browned, breaking it up with a spoon. Add the minced garlic and chopped fennel, cooking until the fennel is soft. Pour in the heavy cream, season with salt and black pepper, and simmer for about 5 minutes until the sauce thickens slightly.

Sauté the Greens

In another skillet, heat olive oil over medium heat. Add the mixed greens and red pepper flakes. Sauté until the greens are wilted and tender, about 3-4 minutes. Remove from heat.

Prepare Crispy Sage

In a small pan, melt the butter over medium heat. Add the sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.

Combine and Serve

In the skillet with the fennel cream sauce, add the cooked pappardelle and sautéed greens. Toss to coat evenly. Serve topped with crispy sage.