Sausage, fennel & rocket fusilli

Sausage, fennel & rocket fusilli

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(3 ratings)

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Cooking time

Ready in 25 mins

Skill level

Easy

Servings

Serves 4

Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
720
protein
25g
carbs
73g
fat
37g
saturates
17g
fibre
3g
sugar
5g
salt
2.1g

Ingredients

  • 350g fusilli
  • 6 good-quality pork sausages (pork & red onion work well)
  • 2 garlic cloves, sliced
  • 1 red chilli, deseeded and sliced
  • 1 heaped tbsp fennel seeds
  • 3 tbsp double cream
  • 1 tsp wholegrain mustard
  • 2 tbsp grated parmesan, plus extra to serve
  • 100g bag rocket leaves

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Method

  1. Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. 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.
  2. Add the garlic, 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.
  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.

Recipe from Good Food magazine, August 2012

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Comments

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kkonthego's picture
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Love love love this recipe ! I have made this several times

kkonthego's picture
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Loved this recipe ! Tried it several times and it is now my standard go to for bulk lunches.

eleanormayo's picture
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Delish! I used smokey creole sausages from the butcher and fromage frais in place of the double cream. Really yummy!!

krissyb's picture
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I omitted the fennel as I don't like it but this recipe was still delicious!

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