Two tried and true facts about pasta: 1) when you take the time to make fresh pasta at home, the simplest of sauces are the best toppings, and 2)  spoken like a true Italian, it is the pasta itself, not the sauce, that is the star of the show.  One of my favorite pasta shapes is wide strips of pappardelle pasta. Similar to fettuccine but much larger, these large ribbons of pasta go well with a hearty meat sauce like a Bolognese or a meat ragu like this one.  Simply a saute of fresh fennel and pork sausage, the sauce is livened up with fresh herbs and a bit of cream before serving.  Hearty and fragrant, I love this pasta’s flavor profile and ease with which it comes together.

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/fennel-and-pork-pappardelle/)

Tagged: chicken stock, cream, Delicious magazine, fennel, homemade pasta, pappardelle, pasta, pork, pork sausage, sausage