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Sausage, leek & fennel pasta

Sausage, leek & fennel pasta

A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving


  • 1 tbsp olive oil
  • 6 good-quality pork sausages
  • 3 leeks , thinly sliced
  • 400g fusilli
  • 2 garlic cloves , crushed
  • 1 tsp fennel seeds
  • 2 tsp wholegrain mustard
  • zest 0.5 lemon
  • grated parmesan , to serve


  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, December 2014

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A star rating of 4.4 out of 5.12 ratings

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