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Pasta with sausage and fennel ragu


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

  • 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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