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Sausage & fennel orecchiette in two bowls

Sausage & fennel orecchiette

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Throw together orecchiette with sausages, fennel, broccoli and leek to make this easy dinner. Taking just 25 minutes, it's ideal for busy days

Nutrition: Per serving
HighlightNutrientUnit
kcal527
fat19g
saturates6g
carbs62g
sugars11g
high infibre8g
protein21g
salt1g
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Ingredients

  • 1 leek, halved and finely sliced
  • 1 small fennel bulb, halved and finely sliced, fronds reserved
  • 250g long-stemmed broccoli, larger stalks finely sliced
  • 300g orecchiette or any short pasta
  • 1 tbsp olive oil
  • 6 sausages
  • 2 garlic cloves, finely chopped
  • 2 tsp fennel seeds
  • 1 tbsp tomato purée
  • 2 carrots, grated
  • 400g can chopped tomatoes

Method

  • STEP 1

    Boil a large pan of salted water, turn the heat down to medium, then add the leek, sliced fennel and broccoli, and simmer for 3 mins until tender. Lift the veg out of the water using a slotted spoon, drain and set aside. Keep the pan of water on the heat, add the orecchiette and cook for around 11 mins, or until tender but still retaining some bite.

  • STEP 2

    Meanwhile, put a large frying pan over a high heat, add the olive oil and squeeze the sausagemeat out of the skins, tearing it into small pieces in the pan using a wooden spoon. Fry for 3-4 mins until golden brown and almost cooked, then add the garlic, fennel seeds and tomato purée, and fry for 30 seconds until aromatic. Add the blanched veg and grated carrot, and cook for another 4 mins. Tip in the tomatoes, bring to the boil, then simmer for around 4 mins until reduced slightly.

  • STEP 3

    Drain the pasta, reserving a cup of pasta water, and toss the pasta in the pan with the sausage and tomato sauce, adding a splash of pasta water to loosen. Season and serve with the reserved fennel fronds scattered over the top.

Goes well with

Recipe from Good Food magazine, September 2021

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A star rating of 3.4 out of 5.3 ratings
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