Sausage and Fennel Pappardelle
Cooked fennel gives off a not-too-sweet complexity that perfectly balances the smokiness of the Italian sausage.
Makes 6 servings
1 tablespoon olive oil
1 pound mild Italian sausage, casings removed
1 medium sweet onion, thinly sliced
1 large fennel bulb, cored and thinly sliced
2 cups chopped lacinato kale
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 (32-ounce) container low-sodium chicken broth
1 (8.8-ounce) package pappardelle pasta
1 cup grated pecorino cheese
Garnish: grated pecorino cheese, chopped fennel fronds, ground black pepper
oil in a 12-inch saucepan or a large
