Canadian Living – September 2019

84 | CANADIAN LIVING SEPTEMBER 2019

COOK & EAT Italian dinner

FENNEL

SAUSAGE

PAPPARDELLE

WITH BUFFALO

MOZZARELLA

MAKES 4 TO 6 SERVINGS

HANDS-ON TIME 20 MINUTES

TOTAL TIME 40 MINUTES

350 g pappardelle pasta

2 tbsp olive oil, divided

2 shallots, thinly sliced

3 cloves garlic, minced

¼ tsp hot pepper flakes

450 g Italian fennel sausages,

casing removed

1 tbsp chopped fresh oregano

1 tbsp chopped fresh basil

salt and pepper

1¼ cups 18% light cream

half bunch kale, stems removed,

leaves coarsely chopped

350 g cherry tomatoes, halved

1 buffalo mozzarella cheese ball (about

125 g), drained and torn into pieces

small fresh basil leaves

In large pot of boiling salted water, cook

pasta according to package directions. Drain

pasta, reserving 1 cup of cooking liquid. Toss

pasta with drizzle of olive oil; set aside.

Meanwhile, heat remaining oil in large skil-

let set over medium heat; cook shallots, garlic

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softened, about 2 minutes. Add sausage meat,

oregano and basil; cook over medium-high

heat, breaking up meat with wooden spoon,

until no longer pink, about 7 minutes. Season

with salt and pepper. With slotted spoon,

transfer sausage mixture to plate.

Add cream and half of the reserved cooking

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ened, about 2 minutes. Add kale and tomatoes;

cook over medium-high heat until softened,

3 to 5 minutes. Season with salt and pepper.

Add reserved pasta and sausage mixture to

skillet; toss to coat well, adding enough of the

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about 2 minutes. Garnish with basil leaves.

PER EACH OF 6 SERVINGS 750 cal, 34 g pro, 44 g total fat

(20 g sat. fat), 55 g carb (3 g dietary fibre), 110 mg chol,

850 mg sodium.