Homemade Fettuccine with Pork and Fennel Sausage
Homemade Fettuccine with Pork and Fennel Sausage
Ingredients
- 400 g homemade fettuccine
- 1 shallot
- 3 garlic cloves
- 200 g rapini, or silverbeet or Tuscan kale
- 125 g broccolini, or leafy broccoli, keeping all leaves if using leafy broccoli
- 40 g Parmesan cheese
- 500 g Italian sausage mix, pork and fennel, meat removed from casing if store-bought
- 4 teaspoons chicken stock
- 1 wedge lemon
- as needed extra virgin olive oil
- as needed salt
Instructions
- 1
Finely chop the garlic cloves and shallot.
⏱️ 5 min
- 2
Finely chop the broccolini and rapini (or silverbeet/Tuscan kale). If using leafy broccoli, ensure all leaves are kept.
⏱️ 5 min
- 3
Add a generous splash of extra virgin olive oil to a large pan and place over low heat.
⏱️ 1 min
- 4
Add the finely chopped shallot and garlic to the pan. Soffritto them on low heat, stirring occasionally, until softened and fragrant.
⏱️ 5 min
- 5
Add the chopped rapini (or silverbeet/Tuscan kale) to the pan, mix through with the shallot and garlic, and squeeze the lemon wedge over the greens.
⏱️ 2 min
- 6
Cover the pan and leave the greens to cook on a low heat for 15 minutes.
⏱️ 15 min
- 7
While the greens are cooking, prepare a large pot of water for the pasta. Add the chicken stock and a normal dose of salt to the water, then bring it to a rolling boil.
⏱️ 10 min•🌡️ 100
- 8
After 15 minutes, remove the cooked greens mixture from the pan and set aside.
⏱️ 1 min
- 9
Increase the heat of the pan to high and add another splash of extra virgin olive oil.
⏱️ 1 min
- 10
Add the Italian sausage mix to the hot pan. Break up the meat with a spatula and brown it nicely, stirring frequently.
⏱️ 7 min
- 11
Toward the end of the sausage cooking process, add the reserved greens mixture back into the pan with the sausage and stir to combine.
⏱️ 2 min
- 12
Add the chopped broccolini to the boiling pasta water and cook for 5 minutes.
⏱️ 5 min•🌡️ 100
- 13
Add the homemade fettuccine to the boiling water with the broccolini and cook for another 3 minutes. If using packet pasta, follow the package instructions for cooking time.
⏱️ 3 min•🌡️ 100
- 14
Once the pasta and broccolini are ready, transfer them directly from the pot to the pan with the sausage and greens mixture, which should be on medium heat.
⏱️ 2 min
- 15
Add a small amount of pasta water (about 1/4 cup) to the pan, then add the grated Parmesan cheese.
⏱️ 1 min
- 16
Stir everything together vigorously to emulsify the sauce, adding more pasta water as needed to achieve a creamy consistency.
⏱️ 3 min
- 17
Turn off the heat and let the dish sit for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min
- 18
Serve immediately and enjoy this amazing dish, optionally drizzling with a little extra virgin olive oil.
⏱️ 1 min
Kitchen Tools
Homemade Fettuccine with Pork and Fennel Sausage
- 400 g homemade fettuccine
- 1 shallot
- 3 garlic cloves
- 200 g rapini, or silverbeet or Tuscan kale
- 125 g broccolini, or leafy broccoli, keeping all leaves if using leafy broccoli
- 40 g Parmesan cheese
- 500 g Italian sausage mix, pork and fennel, meat removed from casing if store-bought
- 4 teaspoons chicken stock
- 1 wedge lemon
- as needed extra virgin olive oil
- as needed salt
Instructions
- 1
Finely chop the garlic cloves and shallot.
⏱️ 5 min - 2
Finely chop the broccolini and rapini (or silverbeet/Tuscan kale). If using leafy broccoli, ensure all leaves are kept.
⏱️ 5 min - 3
Add a generous splash of extra virgin olive oil to a large pan and place over low heat.
⏱️ 1 min - 4
Add the finely chopped shallot and garlic to the pan. Soffritto them on low heat, stirring occasionally, until softened and fragrant.
⏱️ 5 min - 5
Add the chopped rapini (or silverbeet/Tuscan kale) to the pan, mix through with the shallot and garlic, and squeeze the lemon wedge over the greens.
⏱️ 2 min - 6
Cover the pan and leave the greens to cook on a low heat for 15 minutes.
⏱️ 15 min - 7
While the greens are cooking, prepare a large pot of water for the pasta. Add the chicken stock and a normal dose of salt to the water, then bring it to a rolling boil.
⏱️ 10 min•🌡️ 100 - 8
After 15 minutes, remove the cooked greens mixture from the pan and set aside.
⏱️ 1 min - 9
Increase the heat of the pan to high and add another splash of extra virgin olive oil.
⏱️ 1 min - 10
Add the Italian sausage mix to the hot pan. Break up the meat with a spatula and brown it nicely, stirring frequently.
⏱️ 7 min - 11
Toward the end of the sausage cooking process, add the reserved greens mixture back into the pan with the sausage and stir to combine.
⏱️ 2 min - 12
Add the chopped broccolini to the boiling pasta water and cook for 5 minutes.
⏱️ 5 min•🌡️ 100 - 13
Add the homemade fettuccine to the boiling water with the broccolini and cook for another 3 minutes. If using packet pasta, follow the package instructions for cooking time.
⏱️ 3 min•🌡️ 100 - 14
Once the pasta and broccolini are ready, transfer them directly from the pot to the pan with the sausage and greens mixture, which should be on medium heat.
⏱️ 2 min - 15
Add a small amount of pasta water (about 1/4 cup) to the pan, then add the grated Parmesan cheese.
⏱️ 1 min - 16
Stir everything together vigorously to emulsify the sauce, adding more pasta water as needed to achieve a creamy consistency.
⏱️ 3 min - 17
Turn off the heat and let the dish sit for 10-15 minutes to allow the flavors to meld.
⏱️ 15 min - 18
Serve immediately and enjoy this amazing dish, optionally drizzling with a little extra virgin olive oil.
⏱️ 1 min