Pork and fennel sausage pasta

Tingle your tastebuds with this spicy pasta dish, brimming with juicy pork and fennel sausage.

  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Pork and fennel sausage pasta
  • 8 thick (850g) pork and fennel sausages
  • 1 tablespoon olive oil
  • 1 medium (150g) brown onion, chopped finely
  • 2 clove garlic, crushed
  • 2 long red chillies, chopped finely
  • 810 gram can tomatoes
  • 1/3 cup (80ml) chicken stock or water
  • 500 gram orecchiette pasta (or penne)
  • 1/2 cup loosely packed fresh parsley leaves
  • 1/2 cup loosely packed fresh mint leaves
  • salt and freshly ground black pepper
  • 1/3 cup (25g) parmesan cheese flakes


Pork and fennel sausage pasta
  • 1
    Remove skins from the sausages; discard skins.
  • 2
    Heat oil in a large frying pan; add the onion, garlic and chilli; cook, stirring, until the onion is soft. Add the sausage mince; cook, stirring, until browned.
  • 3
    Add the undrained, crushed tomatoes and stock; bring to the boil. Reduce the heat, simmer, uncovered, for about 10 minutes or until thickened.
  • 4
    Meanwhile, cook the pasta in a large saucepan of boiling, well-salted water until just tender; drain.
  • 5
    Combine pasta with tomato mixture, parsley, mint and salt and pepper to taste in a large bowl; toss gently.
  • 6
    Serve topped with parmesan cheese.


Suitable to freeze. Pasta suitable to microwave.

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