sausage-fennel-pasta

Sausage and fennel pasta

We love sausage and pasta, and having something like this in the middle of the day makes us feel like we’ve been suitably nourished at this time of year (you won’t find us tucking into too many salads in December!). If you choose good quality sausages with high meat content then they not only have less water (so they don’t shrink) but also less fat, whilst still giving you the protein you need.

If you love your veg (like us) or you’re looking to increase how much veg you eat (also like us!) then you can add in some wilted spinach, or even frozen peas for the last 5 minutes of cooking time.

And if you have children running around at home, begging to be fed by 3.30pm, then this works for an early supper too!

Serves 4-6

How to make our sausage and fennel pasta step-by-step.

Ingredients:


6 sausages (better quality ones contain less water and so don’t shrink when you cook them)

1 tbsp fennel seeds

1 small onion, chopped

2 garlic cloves, chopped

1 tbsp tomato puree

1 tsp harissa paste

400g tin chopped tomatoes

500g dried pasta

Grated parmesan

A handful of parsley, chopped

Salt and pepper to taste

What to prep:


Boil a saucepan full of water, drop in the sausages and cook for 5 mins


Heat a large frying pan over a medium heat, add the fennel seeds. Toast them for 2-3 mins (they’ll begin to go brown). Tip them out and save for later.


Pour a splash of olive oil into the pan, add the shallots and garlic, cook for 3 mins


Peel the cooked sausages (yes, we know it’s a little weird) and break them into chunks. Add this meat to the pan, along with the fennel seeds and cook for 5 mins.


Season with salt and pepper then add the stock, stir and bring to a simmer.


Add in the tomato puree, harissa paste (or chipotle is you like it a bit spicier) and chopped tomatoes


Mix and simmer with the lid on for 10 mins and the lid off for another 10.


Cook the pasta according to packet instructions 


Take the sauce off of the heat, add a handful of parmesan, mix with the drained pasta and leave to cool.


Stick it in the fridge until you need it


When you’re hungry:


Pop a portion in the microwave for 2 minutes.


Sprinkle of some parmesan and parsley and you’re good to go!


Time-saving tip

You can pre-prep this whole dish in advance (this sort of pasta tastes great reheated), and warm it up when you need it – giving you more time to eat in a relaxed fashion, as opposed to wolfing it all down between cooking it and your next zoom call.

Key ingredients you need make our sausage & fennel pasta
key-ingredient-sausages
Sausages
key-ingredient-fennel-seeds
Fennel seeds
key-ingredient-pasta
Pasta
key-ingredient-chopped-tomato
Tomatoes

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sausage-fennel-pasta-recipe

Sausage and fennel pasta

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This tasty sausage dish can be pre-prepped in advance and be ready in just a couple of minutes when you need a quick but warming and filling lunch. Try it once and it will quickly become one of your goto options.
Prep Time 30 mins
Cook Time 5 mins
Total Time 35 mins
Course Lunch, Main Course

Equipment

  • frying pan
  • 2 saucepans
  • sieve
  • sharp knife
  • chopping board
  • storage containers
  • Serving bowls

Ingredients
  

  • 6 sausages (better quality ones contain less water and so don’t shrink when you cook them)
  • 1 tbsp fennel seeds
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 tbsp tomato puree
  • 1 tbsp harissa paste
  • 400g tin chopped tomatoes
  • 500 grams shell pasta
  • Grated parmesan
  • 1 handful parsley, chopped

Instructions
 

  • Boil a saucepan full of water, drop in the sausages and cook for 5 minutes
  • Heat a large frying pan over a medium heat and add the fennel seeds. Toast them for 2-3 minutes (they’ll begin to go brown)
  • Tip them out and save them for later.
  • Pour a splash of olive oil into the pan, add the shallots and garlic, and cook for 3 minutes.
  • Peel the cooked sausages (yes, we know it’s a little weird) and break them into chunks.
  • Add this meat to the pan, along with the fennel seeds and cook for 5 minutes.
  • Season with salt and pepper
  • Add the stock, stir and bring to a simmer.
  • Add in the tomato puree, harissa paste (or chipotle is you like it a bit spicier) and chopped tomatoes
  • Mix and simmer with the lid on for 10 minutes and the lid off for another 10.
  • Cook the pasta according to packet instructions (usually around 10 minutes, or longer for wholewheat)
  • Take the sauce off of the heat, add a handful of parmesan, mix with the drained pasta and leave to cool.
  • Stick it in the fridge until you need it
  • Pop a portion in the microwave for 2 minutes.
  • Sprinkle of some parmesan and parsley and you’re good to go!

Notes

The whole thing can be made in advance (this sort of pasta tastes great reheated), giving you more time to eat in a relaxed fashion, as opposed to wolfing it all down between cooking it and your next zoom call.
Keyword fennel, pasta,, pre-prepped, sausages
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