Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

For the pangrattato, melt butter in a medium sized pan. Add the panko and carefully toast the panko making sure to get an even toast. Similarly toast the pumpkin seeds. Using a food processor, coarsely ground the pumpkin seeds. In a mixing bowl add all the ingredients together. Adjust seasoning with salt and pepper.

For the sausage, toast all the whole spices in a pan on a medium flame till the start to give out their aroma. Set aside to cool. Once they are a little warm to touch, using a mortar pestle, grind the spices coarsely. Set aside. In a mixing bowl, add the ground pork belly and add all the ingredients including the ground spices . Mix thoroughly. Test out the sausage by cooking a small amount in a pan. Adjust the seasoning accordingly. 

Heat a large From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté pan over medium-high heat with a splash of oil. 

Add the sausage meat and cook, breaking it into small crumbles with a wooden spoon, until browned and cooked through. Add the shallots, fennel, and garlic to the pan. Cook for 4 – 5 minutes until the vegetables are soft and translucent. Pour in the white wine. Scrape the bottom of the pan to release the browned bits and simmer until the liquid is reduced by half. 

Add the sun-dried tomatoes and chicken stock. Turn the heat down to medium-low and simmer for 5 – 8 minutes until the sauce thickens slightly. Remove the pan from the heat. Whisk in the cold cubed butter one piece at a time, stirring constantly until the sauce is glossy and emulsified. Stir in the parsley, chives, lemon juice, and lemon zest. Taste and adjust seasoning with salt and pepper. Add cooked pappardelle directly to the pan and toss for 30 seconds to coat the noodles before serving.