Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Sausage & Fennel Wholewheat Fusilli
Sausage and Fennel Wholewheat Fusilli

Sausage & Fennel Wholewheat Fusilli

Brought to you by: OcadoLife
4.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.
Share recipe


  • 250g wholewheat pasta
  • 350g passata rustica
  • 6 pork sausages, skinned and crumbled
  • 1 bulb fennel, very finely chopped
  • 1 carrot, very finely chopped
  • 1 onion, finely chopped
  • 1 large handful spinach
  • 4 cloves garlic, finely chopped
  • 1 tsp fennel seeds, lightly crushed
  • 1 pinch chilli flakes
  • 1 bay leaf
  • 2 tbsp olive oil
  • 2 sprinkle grated parmesan, to serve


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.

Shop the ingredients

You might like

    The reviews are in: