Penne with sausage & fennel

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olive magazine

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Recipe by olive magazine

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1. Heat 2 tbsp oil in a large pan, add the sausage and brown it all over. Scoop out and fry the garlic, chilli and fennel for a couple of minutes. Tip the sausage back in with the tomatoes, season then simmer for 20 minutes until the sauce is thick. Cook pasta according to packet instructions then toss with the sauce. Serve with parmesan.

Per serving

659 kcalories, protein 27.4g, carbohydrate 77.6g, fat 28.7 g, saturated fat 9.1g, fibre 3.6g, salt 2.24 g

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• Adas

  07 November 2007

  Adas rated this recipe

  

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• Mark

  03 May 2008

  Mark rated and commented on this recipe

  

  Quite enjoyed it. Had to add a touch of salt to mine though.

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• Globetrotting Wife

  11 August 2008

  Globetrotting Wife rated and commented on this recipe

  

  Delicious, especially done with authentic Italian sausage which is meaty and slightly spicy. Can be done with Orichietti pasta as well.

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• Jocephine

  11 September 2008

  Jocephine rated and commented on this recipe

  

  I made this with mergez (middle eastern sausages) instead of pork sausages! Love the combination of fennel and tomato.

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• Ciaobella13

  29 December 2008

  Ciaobella13 rated and commented on this recipe

  

  Got the thumbs up from the whole family

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Ingredients

• olive oil
• 1 packet meaty pork sausages , skins removed, chopped
• 4 garlic cloves , finely sliced
• a large pinch chilli flakes
• 2 tsp fennel seeds
• 400g tin plum tomatoes
• 350g penne or other short pasta
• a handful of shaved parmesan

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• olive oil
• 1 packet meaty pork sausages , skins removed, chopped
• 4 garlic cloves , finely sliced
• a large pinch chilli flakes
• 2 tsp fennel seeds
• 400g tin plum tomatoes
• 350g penne or other short pasta
• a handful of shaved parmesan

Per serving

659 kcalories, protein 27.4g, carbohydrate 77.6g, fat 28.7 g, saturated fat 9.1g, fibre 3.6g, salt 2.24 g

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