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Sausage, fennel & rocket fusilli

Sausage, fennel & rocket fusilli

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Rating: 5 out of 5.6 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 25 mins
  • Easy
  • Serves 4

Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce

Nutrition: per serving
NutrientUnit
kcal720
fat37g
saturates17g
carbs73g
sugars5g
fibre3g
protein25g
salt2.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

Goes well with

Recipe from Good Food magazine, August 2012

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Overall rating

Rating: 5 out of 5.6 ratings
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