Easy Weeknight Meal Planner

QUICK-PREP AND FAST-COOK RECIPES

MONDAY SAUSAGE AND FENNEL PAPPARDELLE Makes about 4 servings 3¼ teaspoons kosher salt, divided1 (8.8-ounce) package pappardelle pasta1 tablespoon olive oil1 pound sweet Italian sausage, casings removed1 medium yellow onion, thinly sliced1 large fennel bulb, cored and thinly sliced, fronds reserved for garnish½ teaspoon ground black pepper1 cup low-sodium chicken broth1 cup freshly grated pecorino cheese½ cup heavy whipping creamGarnish: shredded pecorino cheese 1. In a large Dutch oven, add water to a depth of 4 inches; add 3 teaspoons salt, and bring to a boil over medium-high heat. Add pasta; cook until tender, about 4 minutes. Drain well. 2. In a large cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, breaking up meat with a wooden spoon, until browned, about 5 minutes. Remove sausage using a slotted spoon, and let drain on…

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Cooking with Paula Deen (Digital) - 1 Issue, November/December 2024

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