Pasta with sausage and fennel ragu

Pasta with sausage and fennel ragu

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Family favourites pasta and sausages are combined in this recipe to make a delicious and easy midweek meal.

Alternative to sausages:  vegetarian sausages

Preparation time: 10 minutes

Cooking time: 25 minutes

Serves: 4


3 tbsp olive oil
1 onion, finely diced
1 fennel bulb, finely chopped
6 RSPCA Assured pork sausages
4 garlic cloves, crushed
1 tsp fennel seeds
Salt and pepper to season
150ml red wine
400g tin of chopped tomatoes
1 tsp sugar
250ml chicken stock
400g dried pasta
Handful of parsley, chopped


Heat the oil in a large frying pan, add the onion and fennel and cook for five minutes until they begin to soften.

Split open the sausages and remove the skin.  

Break the sausage meat into balls and add along with the garlic to the onion mix.  

Gently cook, until the sausage meat is golden and beginning to crisp.  Add the fennel seeds and season.

Add the wine, tomatoes, sugar and stock. Cover and cook on the lowest heat for 20 minutes. Check for seasoning

Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions.  


Drain the pasta and return to the pan. Add the sausage ragu and toss together. Sprinkle with parsley and serve.

For a vegetarian alternative

Replace the pork sausages with vegetarian sausages. They do not have an outer casing like pork sausages, so just cut them into thick slices and cook them the same way as the pork sausages.

Replace the chicken stock with vegetable stock.

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