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1. Heat 2 tbsp olive oil in a large, wide, non- stick pan. Pinch off little nuggets of sausage into the pan then fry until browned.
2. Add the fennel seeds and garlic and cook for a minute. Add the red wine and let it bubble up fiercely for a couple of minutes then tip in the tomatoes. Simmer for 15-20 minutes until thickened.
3. Meanwhile cook the pasta according to pack instructions. Drain and toss with the sauce. Sprinkle with parmesan.

Ready in 30 minutes

595 kcalories, protein 23.9g, carbohydrate 67.6g, fat 25.8 g, saturated fat 6.9g, fibre 3.4g, salt 1.5 g

Latest comments and suggestions

• Tony

  26 December 2008

  Tony rated and commented on this recipe

  

  Outstandingly good and so very simple. the only tips to give are, stick to the recipe, don't try and over season with herbs, you will loose the subtlty of the fennel seeds, and use the very best/favorite sausage you can it makes all the difference. A quick, easy and so very tasty winner!!!!!!

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• Cat

  19 January 2009

  Cat rated and commented on this recipe

  

  This is really tasty. I added some sliced mushrooms to up the veggie content, and they tasted lovely in the sausage-y sauce. As the previous comment says, though, this definitely needs good quality sausages.

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• peacock

  19 February 2009

  peacock rated and commented on this recipe

  

  This is really nice. I've made it a couple of times now, once with fresh and once with dried pasta. I can't help feeling this recipe could be improved - I'm just not quite sure how yet...

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• riana

  16 September 2009

  riana commented on this recipe

  I am definetely going to try this receipe as we love pasta but I was wondering what else can I use if I do not have this "fennel seeds"

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• JOOLES

  16 September 2009

  JOOLES commented on this recipe

  riana there is a site i go to online which gives herb alternatives, instead of Tarragon it says to use Fennel seeds or chervil. So turning this the other way round i guess you could use Tarragon. Hope that helps.x

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• anna

  16 September 2009

  anna commented on this recipe

  Hi,can Jodles give us the site he is referring to about herbs? Thanks

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• deneewelch

  16 September 2009

  deneewelch commented on this recipe

  Jooles, first I love the picture but I would also like to know the site you mean. How convenient that would be!

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• JOOLES

  16 September 2009

  JOOLES commented on this recipe

  Hi all, i found it by goolgling herb alternatives and it was the first one on the list of sites called carlile's resturant. There isnt a huge amount of alternatives but some is at least a help eh. The little cutie in the picture is my Pooch, Benson. x

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• martin

  16 September 2009

  martin commented on this recipe

  why is everyone making such a fuss about fennel seeds? You can find them in any supermarket with the herbs and spices. It's just not the same if you use anything else. If you don't have the ingredients for a recipe put them on your next shopping list and make something else. There was a lovely recipe in Good Food some time ago which is similar to this one but uses tiny cubes of pork and is cooked for a long time like a ragu. Fennel seeds are an essential ingredient in that too.

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• samboj

  16 September 2009

  samboj rated and commented on this recipe

  

  I didn't have any fennel seeds for this recipe so i added some flaked chilli instead and it was fantastic. Would recommend trying this variation to anyone.

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• HellsBells

  17 September 2009

  HellsBells rated and commented on this recipe

  

  made this last night - loved it! So easy and really cheap! Didn't have fennel seeds so used Tarragon which really made the dish. Would definately do again.

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• tones6

  21 September 2009

  tones6 commented on this recipe

  Fabulous, so tasty, quick to make .

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• Jackie

  28 September 2009

  Jackie rated and commented on this recipe

  

  Used Cumberland sausage in one piece, so was easy to skin. Browned the sausage in a dry frying pan which got rid of a lot of the fat. Added a small chopped onion to the olive oil with the garlic, also added some sliced mushrooms to the sauce and a spoonfull of Sun Dried Tomato Paste, I always use it in Pasta Sauce, love its richness. Love the use of Fennel seeds, love the recipe.

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• tones6

  06 October 2009

  tones6 rated this recipe

  

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• Beth

  06 November 2009

  Beth rated and commented on this recipe

  

  Very nice. Didn't skin the sausage - just cut up into slices so there were some nice meaty chunks.

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Ingredients

• olive oil
• 6 pork sausages , skinned (good quality)
• 1 tsp fennel seeds
• 1 garlic clove , sliced
• a large glass red wine
• 400g tin chopped tomatoes
• 300g pappardelle
• parmesan , grated to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes

Ingredients

• olive oil
• 6 pork sausages , skinned (good quality)
• 1 tsp fennel seeds
• 1 garlic clove , sliced
• a large glass red wine
• 400g tin chopped tomatoes
• 300g pappardelle
• parmesan , grated to serve

Ready in 30 minutes

595 kcalories, protein 23.9g, carbohydrate 67.6g, fat 25.8 g, saturated fat 6.9g, fibre 3.4g, salt 1.5 g

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