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  • Sausage & Fennel Wholewheat Fusilli
Sausage and Fennel Wholewheat Fusilli

Sausage & Fennel Wholewheat Fusilli

Brought to you by: OcadoLife
    4 serving
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.
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Ingredients

  • 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

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.

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