Tenderstem® Tagliatelli with creamy sausage and fennel seed sauce
- 2tsp Oil
- 400g Italian style sausages, cut into bite size chunks
- 1 Onion, very finely sliced
- 1tsp Fennel seeds
- 2 Garlic cloves, crushed
- 400g Tagliatelli
- 500ml Vegetable stock
- 220g Tenderstem® broccoli
- 150g Cream cheese
- 1 tsp Dijon mustard
Heat the oil in a large frying pan and cook the sausage, gently rolling and turning them until they’re brown on all sides.
Add the onion to the pan, stir well and continue to cook gently for 3-5 minutes.
The onion should be softening. Add the garlic and fennel to the pan and cook for another 2-3 minutes, stirring occasionally.
Meanwhile boil a kettle of water to fill a large saucepan and cook the pasta according to the pack instructions.
Pour the stock into the frying pan and add the Tenderstem®. Cook for 8 minutes.
Stir in the cream cheese and mustard until the sauce is smooth. Check that the sausage is cooked through and the Tenderstem® is tender. Taste and adjust the seasoning.
When the pasta is cooked, drain and return to the pan. Spoon some of the sauce into the pasta and toss well. Divide between 4 plates and top with the sausage, Tenderstem® and remaining sauce.