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- Sausage & Fennel Wholewheat Fusilli

Sausage & Fennel Wholewheat Fusilli
Prep time:
Cook time:
Serves: 4
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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