Sausage, leek & fennel pasta

Sausage, leek & fennel pasta

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(9 ratings)

Prep: 5 mins Cook: 25 mins


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


  • 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



    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



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

  • grated parmesan, to serve



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


  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, questions and tips

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Carl Lilley's picture
Carl Lilley
15th Oct, 2018
Very nice I added the parmesan towards the end of cooking for extra taste. Nice change to your normal pasta dishes.
11th Jul, 2015
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
17th Feb, 2015
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.
30th Dec, 2014
Didn't expect to like this as much as we did! The lemon zest really makes it.
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