Sausage, fennel & rocket fusilli

Sausage, fennel & rocket fusilli

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(5 ratings)

Ready in 25 mins


Serves 4
Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce

Nutrition and extra info

Nutrition: per serving

  • kcal720
  • fat37g
  • saturates17g
  • carbs73g
  • sugars5g
  • fibre3g
  • protein25g
  • salt2.1g


  • 350g fusilli
  • 6 good-quality pork sausages (pork & red onion work well)
  • 2 garlic cloves, sliced
  • 1 red chilli, deseeded and sliced
  • 1 heaped tbsp 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,…

  • 3 tbsp double cream
  • 1 tsp wholegrain mustard
  • 2 tbsp grated parmesan, plus extra to serve



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

  • 100g bag rocket leaves



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…


  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.

  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.

  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.

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Comments, questions and tips

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22nd Apr, 2014
Love love love this recipe ! I have made this several times
15th Apr, 2013
Loved this recipe ! Tried it several times and it is now my standard go to for bulk lunches.
21st Aug, 2012
Delish! I used smokey creole sausages from the butcher and fromage frais in place of the double cream. Really yummy!!
krissyb's picture
14th Aug, 2012
I omitted the fennel as I don't like it but this recipe was still delicious!
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