Sausage, leek & fennel pasta

Sausage, leek & fennel pasta

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(5 ratings)

Prep: 5 mins Cook: 25 mins

Easy

Serves 4
This quick and easy pasta dish is sure to be a family favourite and it's ready in 30 minutes

Nutrition and extra info

Nutrition: per serving

  • kcal600
  • fat27g
  • saturates8g
  • carbs64g
  • sugars6g
  • fibre4g
  • protein23g
  • salt2g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 good-quality pork sausages
  • 3 leeks, thinly sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 400g fusilli
  • 2 garlic cloves, crushed
  • 1 tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 2 tsp wholegrain mustard
  • zest ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • grated Parmesan, to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the oil in a large frying pan. Squeeze the sausages from their skins into the pan and break up into small pieces. Cook over a medium-high heat for 8-10 mins until browned and crispy in places. Remove using a slotted spoon and set aside.

  2. Boil a full kettle. Add the leeks to the pan and season. Cook over a low heat for 10-12 mins until softened and just starting to caramelise. Meanwhile, fill a large pan with the boiled water and some salt, and cook the pasta following pack instructions. Drain, reserving 150ml of the cooking water.

  3. Add the garlic and fennel seeds to the leeks and cook for 2 mins. Stir through the mustard and sausages, then pour in 100ml of the pasta water and let it bubble for 1 min. Tip in the pasta, sprinkle over the lemon zest and toss everything together, adding a little more pasta water if needed. Divide between plates and top with Parmesan and black pepper before serving.

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Comments (3)

TXJules's picture

This was really nice! Fast for week nights and different than standard red sauces. I also deglazed the sausage/fennel pan with a bit of red wine, added the juice from zested lemon, and chopped up a jar of artichoke hearts.

Frantic Flapjack's picture
2.5

Good weeknight meal although I did mix in a carton of half fat creme fraiche to make it a bit more saucy. Served with roasted tomatoes.

kwilbee's picture

Didn't expect to like this as much as we did! The lemon zest really makes it.

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