Fennel and sausage pasta recipe

  • Serves 4
  • 5mins to prepare, 15mins to cook
  • 673 calories / serving
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Cook the pasta according to packet instructions, drain and reserve about 100ml cooking liquid. Meanwhile, heat the oil in a large nonstick pan over a medium-high heat, add the onion and fennel and cook for 5 minutes until starting to soften.

Increase the heat and add the sausage and chilli and cook for a further 5 minutes, stirring to break up and so it doesn’t catch, add the reserved pasta cooking water and bubble for a further couple of minutes. Toss through the pasta and serve with Parmesan. 

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 tablespoon oil
  • 1 onion, sliced
  • 1 fennel bulb, tough outer leaves removed and chopped
  • 1 red chilli, chopped
  • 400g Linguine Pasta
  • 2tbsp parmesan cheese, grated
  • 6 good quality Italian style sausages, squeezed from skins
  • Energy 2835kj 673kcal 34%
  • Fat 25g 36%
  • Saturates 9g 44%
  • Sugars 11g 12%
  • Salt 2g 34%

of the reference intake
Carbohydrate 89.6g Protein 27.8g Fibre 6.5g


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