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 skillet set over medium heat; cook shallots, garlic and hot pepper flakes, stirring, until slightly 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 liquid to skillet; simmer until slightly thickened, 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 remaining cooking liquid for creamy consistency. Top with mozzarella; reduce heat to low and let stand until cheese is slightly melted, 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.