homemade pappardelle with sausage, fennel, peas, and garlic lemon cream sauce
homemade pappardelle with sausage, fennel, peas, and garlic lemon cream sauce
by emilyjobot
1 Comment
emilyjobot
i kinda winged the fresh pasta today. ~2c flour, 3 eggs, 1 egg yolk, a little water, some olive oil, and salt,
for the sauce i start with 1 bulb of fennel and 2 shallots all thinly sliced. sauté them in half butter and half olive oil until they start to get soft, add 1lb of italian sausage, a ton of black pepper, frozen peas, and like 3 cloves of minced garlic. let it cook down (i add a few splashes of veg broth whenever it starts to stick) until the sausage is really browned. squeeze in the juice of half a lemon and add a good amount of cream. when it starts to bubble i add parmesan and then throw the cooked noodles in. let it all cook down for a few more minutes and then serve it with extra parmesan on top.
inspired by a dish my husband and i had nearly 10 years ago from a restaurant called Razzo in Norfolk, VA.
1 Comment
i kinda winged the fresh pasta today. ~2c flour, 3 eggs, 1 egg yolk, a little water, some olive oil, and salt,
for the sauce i start with 1 bulb of fennel and 2 shallots all thinly sliced. sauté them in half butter and half olive oil until they start to get soft, add 1lb of italian sausage, a ton of black pepper, frozen peas, and like 3 cloves of minced garlic. let it cook down (i add a few splashes of veg broth whenever it starts to stick) until the sausage is really browned. squeeze in the juice of half a lemon and add a good amount of cream. when it starts to bubble i add parmesan and then throw the cooked noodles in. let it all cook down for a few more minutes and then serve it with extra parmesan on top.
inspired by a dish my husband and i had nearly 10 years ago from a restaurant called Razzo in Norfolk, VA.