Name: Sausage, fennel & rocket fusilli
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 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; 3 tbsp double cream; 1 tsp wholegrain mustard; 2 tbsp grated parmesan plus extra to serve; 100g bag rocket leaves

Home
Recipes
Sausage, fennel & rocket fusilli

Sausage, fennel & rocket fusilli

Lucy Netherton

Save recipe

Serves 4

Easy

Total time: 25 mins

Ready in 25 mins

A star rating of 5 out of 5.9 ratingsRate

loading...

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

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy summer pasta

A star rating of 4.7 out of 5.10 ratings

Bacon, spinach & gorgonzola pasta

A star rating of 4.5 out of 5.79 ratings

Ingredients

Nutrition

Units:

MetricUS

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
3 tbsp double cream
1 tsp wholegrain mustard
2 tbsp grated parmesan

plus extra to serve
100g bag rocket

leaves

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal720
fat37g
saturates17g
carbs73g
sugars5g
fibre3g
protein25g
salt2.1g

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.

Recipe from Good Food magazine, August 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now