Sausage, fennel & rocket fusilli
Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
- 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.
- 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.
- 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.
PER SERVING
720 kcalories, protein 25g, carbohydrate 73g, fat 37 g, saturated fat 17g, fibre 3g, sugar 5g, salt 2.1 g
Recipe from Good Food magazine, August 2012.
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http://www.bbcgoodfood.com/recipes/2358637/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 mins
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
PER SERVING
720 kcalories, protein 25g, carbohydrate 73g, fat 37 g, saturated fat 17g, fibre 3g, sugar 5g, salt 2.1 g
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14 August 2012
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21 August 2012
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15 April 2013
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