Sausage & Fennel Wholewheat Fusilli
By OcadoLife
Published on 14 January 2022
The fennel gives a gorgeous fresh lift to this rustic sausage sauce.Cook's tip: Passata rustica has a thicker consistency than normal smooth passata and the texture works well in this dish.Time and servings
30 minsTotal time
4Servings
30 minsCooking time
Ingredients
- 250 g of wholewheat pasta
- 350 g of passata rustica
- 6 pork sausages, skinned and crumbled
- 1 bulb of fennel, very finely chopped
- 1 carrot, very finely chopped
- 1 onion, finely chopped
- 1 large handful of spinach
- 4 cloves of garlic, finely chopped
- 1 tsp of fennel seeds, lightly crushed
- 1 pinch of chilli flakes
- 1 bay leaf
- 2 sprinkle of grated parmesan, to serve
- 2 tbsp of olive oil
Method
Step 1
In a large non-stick pan heat the oil and gently cook the onion, carrot and fennel for 2-3 mins until beginning to soften.Step 2
Push to the side of the pan and add the sausage meat and cook until browned, about 5 mins. Stir it all together and add the garlic, fennel seeds and chilli and cook for 2 mins more.Step 3
Add the passata, bring to the boil, add a cup of water and the bay leaf. Simmer for 20 mins until reduced and tasty, then season.Step 4
Meanwhile, cook the pasta as per packet instructions. Drain and add back to the pan.Step 5
Pour in the sauce. Stir through the spinach allowing the heat to wilt it slightly. Serve topped with parmesan.