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Sausage & Fennel Wholewheat Fusilli

Sausage & Fennel Wholewheat Fusilli

By OcadoLife
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.
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Time and servings

Total time
Servings
Cooking time

Ingredients

13 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Meanwhile, cook the pasta as per packet instructions. Drain and add back to the pan.

  5. Step 5

    Pour in the sauce. Stir through the spinach allowing the heat to wilt it slightly. Serve topped with parmesan.