Sausage & fennel pasta

Our Everyday Italian Fennel Sausages elevate this quick, hearty pasta dish. Made with responsibly sourced British pork, it’s a delicious way to enjoy bold flavours and support British farming and small suppliers without sacrificing convenience.

30 mins

4

Easy

• 300g rigatoni or other short pasta
• 1 pack of Field & Flower Everyday Italian Fennel Sausages, casings removed (approx. 300g)
• 1 small red onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tsp fennel seeds
• ¼ tsp red chilli flakes
• 1 tbsp tomato paste
• 200ml passata
• 6-8 basil leaves
• 75g parmesan, grated
• 150g of Field & Flower mozzarella, grated
• Olive oil, for cooking

1. Bring a large pot of salted water to the boil. Cook the pasta according to the packet instructions. Reserve 150-200ml of the pasta water for later.

2. Heat 1 tbsp olive oil in a large frying pan over medium heat. Add the sausage meat and cook for 4-5 minutes, breaking it up with a spoon, until golden and slightly crispy.

3. Add the onion and cook for 2 minutes until softened. Then add the garlic, fennel seeds, and chilli flakes, cooking for another minute.

4. Stir in the tomato paste and deglaze the pan with 150-200ml of the reserved pasta water. Add the passata and simmer on low for 5 minutes, until the sauce slightly thickens. Stir in the parmesan, mozzarella and basil leaves.

5. Add the drained pasta to the pan, toss to coat in the sauce, and serve immediately.