This easy Jamie Oliver sausage fennel pasta is a delicious, quick, and hearty meal that’s perfect for any weeknight. With a rich, savory sauce made from simple ingredients like sausages, fennel, and tomatoes, it’s a flavorful dish everyone will love. Plus, it’s flexible—use whatever herbs and pasta you have on hand!
Ingredients Needed
- 4 spring onions
- 1 carrot
- 1 stick of celery
- 1–2 fresh red chillies
- 6 higher-welfare sausages (approx. 14 oz / 400g)
- 1 heaped teaspoon fennel seeds
- 1 teaspoon dried oregano
- Olive oil
- 500g (1 lb 2 oz) dried penne
- 4 cloves of garlic
- 4 tablespoons balsamic vinegar
- 1 x 400g (14 oz) tin of chopped tomatoes
- Parmesan cheese, for shaving over
- A few sprigs of Greek basil (or regular basil)
How To Make Sausage Fennel Pasta
- Prepare the Vegetables: Trim the spring onions, carrot, and celery, then roughly chop all the vegetables. Blitz in the food processor with the chillies (stalks removed) until finely chopped.
- Prepare the Sausage Mixture: Add the sausages, fennel seeds, and oregano to the vegetable mixture. Pulse until well mixed. Heat a large frying pan on high, add a splash of olive oil, and spoon in the sausage mixture. Stir and break it up as it cooks.
- Cook the Pasta: Fill a large saucepan with boiling water, season well with salt, and add the penne. Cook according to the package instructions, with the lid slightly askew.
- Prepare the Sauce: Crush the unpeeled garlic cloves into the sausage mixture, then stir in the balsamic vinegar and tinned tomatoes. Add a little of the starchy pasta cooking water to loosen the sauce if needed.
- Combine Pasta and Sauce: Drain the pasta, reserving about a wineglass (approx. 125ml / 1/2 cup) of the cooking water. Tip the pasta into the pan with the sauce, stirring gently. Add enough reserved cooking water to achieve a silky consistency.
- Serve: Taste and adjust seasoning. Serve in a large bowl, grate Parmesan over the top, and scatter with fresh basil leaves.
Recipe Tips
- Don’t skip the balsamic vinegar: The balsamic vinegar adds a depth of flavor that balances the sausage and tomatoes. Be sure to stir it in with the garlic and tomatoes.
- Reserve pasta water: Save a bit of pasta cooking water before draining. This starchy water helps to make the sauce silky and helps the sauce stick to the pasta.
- Cook the sausage mixture on high heat: Cooking the sausage on high heat helps to get a nice caramelized texture, which adds extra flavor to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover sausage fennel pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the sausage fennel pasta in an airtight container for up to 3 months. Thaw it in the fridge overnight before reheating.
- Reheat: Reheat the pasta in a frying pan over medium heat, adding a splash of water or extra olive oil to loosen the sauce. Stir occasionally and heat for about 5-7 minutes, until warmed through.
Nutrition Facts
Serving Size: 1 of 6 servings
- Calories: 502
- Total Fat: 17.2g
- Saturated Fat: 5.2g
- Total Carbohydrate: 68.3g
- Dietary Fiber: 3.7g
- Sugars: 6.3g
- Protein: 22.8g
Try More Jamie Oliver Recipes:
- Jamie Oliver Cheesy Cauliflower Pasta
- Jamie Oliver Anchovy Pasta
- Jamie Oliver Pasta Arrabiata Recipe
- Jamie Oliver Pasta Al Forno
Jamie Oliver Sausage Fennel Pasta
Description
This easy Jamie Oliver sausage fennel pasta is a delicious, quick, and hearty meal that’s perfect for any weeknight. With a rich, savory sauce made from simple ingredients like sausages, fennel, and tomatoes, it’s a flavorful dish everyone will love. Plus, it’s flexible—use whatever herbs and pasta you have on hand!
Ingredients
Instructions
- Prepare the Vegetables: Trim the spring onions, carrot, and celery, then roughly chop all the vegetables. Blitz in the food processor with the chillies (stalks removed) until finely chopped.
- Prepare the Sausage Mixture: Add the sausages, fennel seeds, and oregano to the vegetable mixture. Pulse until well mixed. Heat a large frying pan on high, add a splash of olive oil, and spoon in the sausage mixture. Stir and break it up as it cooks.
- Cook the Pasta: Fill a large saucepan with boiling water, season well with salt, and add the penne. Cook according to the package instructions, with the lid slightly askew.
- Prepare the Sauce: Crush the unpeeled garlic cloves into the sausage mixture, then stir in the balsamic vinegar and tinned tomatoes. Add a little of the starchy pasta cooking water to loosen the sauce if needed.
- Combine Pasta and Sauce: Drain the pasta, reserving about a wineglass (approx. 125ml / 1/2 cup) of the cooking water. Tip the pasta into the pan with the sauce, stirring gently. Add enough reserved cooking water to achieve a silky consistency.
- Serve: Taste and adjust seasoning. Serve in a large bowl, grate Parmesan over the top, and scatter with fresh basil leaves.
Notes
- Don’t skip the balsamic vinegar: The balsamic vinegar adds a depth of flavor that balances the sausage and tomatoes. Be sure to stir it in with the garlic and tomatoes.
- Reserve pasta water: Save a bit of pasta cooking water before draining. This starchy water helps to make the sauce silky and helps the sauce stick to the pasta.
- Cook the sausage mixture on high heat: Cooking the sausage on high heat helps to get a nice caramelized texture, which adds extra flavor to the dish.
Jamie Oliver Sausage Fennel Pasta