Pappardelle Bolognese Give traditional Bolognese a delicious flavor update by using Italian sausage and diced fennel in place of the usual ground beef or veal and celery. 6 Servings 10 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 12 ounces pappardelle pasta 1 tablespoon Bertolli® Extra Virgin Olive Oil Rich Taste 1 pound mild Italian sausage 1 cup finely chopped onion 1 cup finely chopped fennel bulb 1/2 cup finely chopped carrot 2 garlic cloves, minced 1/2 cup whole mik 1 jar (24 ounces) Bertolli® Parmesan & Romano with Cracked Black Pepper Sauce Directions Step 1: Cook pasta according to package directions. Reserve 1/2 cup pasta cooking water. Drain pasta; keep warm. Step 2: Meanwhile, heat Olive Oil in a large skillet over medium-high heat. Add sausage, onion, fennel, carrot, and garlic, stirring to crumble sausage. Stir in milk; cook until vegetables are tender, sausage is tender, and milk has evaporated, about 10 minutes. Step 3: Stir in Sauce. Reduce heat to medium-low, and simmer 10 minutes. Add pasta and 1/2 cup pasta water to skillet; toss to coat. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
