An unashamedly heavy dish, this rich cream sauce pairs perfectly with the herby meatballs.
500g herby sausages
2 tsp fennel seeds, lightly bruised
Large handful parsley, finely chopped
1/2 tsp chilli flakes
5 tbsp extra virgin olive oil
1 leek, sliced into 1cm rounds
300g double cream
Cut open the sausages and put the filling into a large bowl. Discard the cases.
Mix the fennel seeds, three quarters of the parsley and the chilli flakes into the sausagemeat. Season generously with salt and pepper. Form the mixture into 8 – 10 meatballs.
Heat the oil in a large saute pan and fry the meatballs over a medium heat until browned on all sides. Remove them from the pan and set aside.
Fry the leeks in the same oil for around 10 minutes until they’ve softened and become silky. Pour in the cream, add the meatballs and bring the sauce to the boil.
Check for seasoning. It’s very likely the sauce will need more salt.
Add your pasta to a large pan of salted water and reduce the sauce for around 10 minutes on a medium heat. Once the pappardelle is al dente, transfer it directly to the sauce; taking a bit of the pasta water with it.
Stir everything well to combine it and cook for a further minute. Serve with the remaining parsley.
No it’s not the best photo. It’s really hard to take a picture of a cream sauce without natural lighting!