Speedy Creamy Sausage and Fennel Pasta
5m
prep time
25m
total time
Easy
level
10
ingredients
Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce. A scattering of rocket helps to freshen up what is otherwise quite a rich dish. We also love a drizzle of quality balsamic to cut through the richness.
Method
Based on 4 servings, adjust as needed.
Step 1
Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. It's much easier to do this when the sausages are cold. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.
Step 2
Add the garlic, crushed chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.
Step 3
Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan and a drizzle of balsamic.
- Ingredients
- Based on 4 servings
-
40g Grated Parmesan, plus extra to serve 1 x Sainsbury's Grana Padano Cheese 200g -
3 Garlic Cloves, sliced 1 x Sainsbury's Large Garlic -
2tsp Wholegrain Mustard 1 x Maille Wholegrain Mustard 210g -
60g Rocket 1 x Little Leaves Wild Rocket 60g -
1 tsp Balsamic Glaze, or quality balsamic 1 x Sainsbury's Balsamic Glaze 250ml -
350g Fusilli, or any short pasta 1 x Sainsbury's Fusilli Pasta 500g -
1tbsp Fennel Seeds 1 x Sainsbury's Fennel Seed 34g -
1 pinch Crushed Chilli Flakes, if using 1 x Sainsbury's Crushed Chillies 32g -
75ml Double Cream, or mascarpone 1 x Sainsbury's British Double Cream 150ml -
6 Good Quality Pork Sausages 1 x Sainsbury's British Pork and Red Onion Sausages, Taste the Difference x6 400g
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