Here’s the truth: I used to side-eye fennel like it had just insulted my mum. That aniseed punch? Absolutely not. Then one rainy evening, in a flat that smelled permanently of toast and bad decisions, my housemate made a pasta so good it shut me right up. Sausage, fennel, chili… all tangled up with pasta that was just the right side of soft. I took one bite and went, “Wait. This is fennel?!”
Turns out when you cook it down slow, it loses that bossy licorice edge and goes all sweet and soft, like it’s trying to make peace.
This vegan version of Jamie Oliver’s sausage and fennel pasta is bold, messy, full of heat and heart — like the best kind of weeknight fling. If you like a bit of spice and a pasta dish that hugs your insides, you’re in for a proper treat.
Why You’ll Love It
- That Calabrian chili paste adds real kick — warms your cheeks a little
- Fennel caramelises into this buttery sweetness you won’t believe
- Done in about 30 minutes, even if you’re moving slow
- Completely vegan, but doesn’t taste like it’s “missing” anything
- Leftovers reheat beautifully — great for lunchboxes or late-night snack raids
- Flexible — swap pastas, adjust spice, chuck in some greens if you’re feeling good
Ingredients
- 1 tablespoon kosher salt (plus more to taste)
- 8 ounces pasta (penne, rigatoni, whatever holds sauce)
- 2 tablespoons olive oil, divided
- 2 links vegan Italian sausage, sliced or crumbled
- ½ yellow onion, finely diced
- 1 large bulb fennel, thinly sliced (about 3 cups)
- 3–5 cloves garlic, minced
- 1–2 tablespoons Calabrian chili paste (or harissa)
- 2 tablespoons tomato paste
- ¼ cup parmesan-style cheese, finely grated (I used Violife)
- Black pepper, to taste
- ¼ cup Italian parsley, chopped (for garnish)
How to Make It
Boil your pasta like you mean it:
Bring a big pot of water to the boil — salty-as-the-sea level. Add pasta and cook till al dente. Scoop out a mug of pasta water (don’t skip this — it’s liquid gold), then drain and set aside.
Brown that sausage:
While the pasta’s doing its thing, heat 1 tablespoon of olive oil in a skillet. Toss in the sausage — crumble it with a spatula or just let the slices crisp up. Should take about 5–7 minutes. Set it aside on a plate once it looks golden and smells amazing.
Build the flavour base:
Same pan, new flavour mission. Add the other tablespoon of oil, then in go the onions and fennel. Let them cook down over medium heat for 5–7 minutes, stirring now and then. The fennel should start softening, almost melting. Add garlic, chili paste, and tomato paste — sauté for 2–3 more minutes till the whole thing smells like an Italian holiday.
Make it saucy:
Pour in ½ cup of your reserved pasta water. Use your spoon to scrape up any browned bits. Simmer for 2–3 minutes until it thickens a little. Lower the heat and stir in the parmesan until it’s all melty and glossy.
Mix it all together:
Add the pasta and sausage back to the pan. Toss everything together so the sauce coats every bit — it’s clingy in the best way. Taste it — want more salt? More heat? You’re the boss now.
Garnish and plate:
Top with chopped parsley and another little sprinkle of parmesan if you fancy. Serve it hot, with wine if it’s that sort of night.
Common Mistakes and How to Dodge Them
Why’s my fennel still tough?
You probably didn’t cook it long enough. Fennel’s stubborn raw — give it time to break down and get buttery-soft.
My sausage stuck to the pan!
Let it crisp properly before stirring. If you poke it too soon, it clings on for dear life.
The sauce is gloopy or watery. What did I do wrong?
You may have skipped the pasta water or added too much. Use small amounts, stir, and stop when it clings to the pasta like velvet.
It’s too spicy!
Next time, start with just one teaspoon of chili paste and build up. You can’t unspice, unfortunately. (Been there. Eyes watering. Regret.)
Forgot the pasta water. Now what?
Been there too. Just use a splash of hot water and an extra knob of butter or oil — it won’t be the same, but it’ll do in a pinch.
Storage and Reheating
Pop leftovers in an airtight container — they’ll keep in the fridge for up to 5 days. Reheat in a pan with a splash of water or oil to loosen things up. Microwave works too, just stir halfway through.
Freezer? Technically yes — but texture-wise, it’s better fresh. If you do freeze it, defrost in the fridge overnight, then reheat gently.
Frequently Asked Questions
Can I make this gluten-free?
Yep — just use your favourite GF pasta and sausage. Double check labels for sneaky wheat.
Is this kid-friendly?
Depends on the kid! If they’re spice-shy, go easy on the chili or skip it.
Can I add veggies?
Absolutely — baby spinach or kale wilt down beautifully in the sauce.
What if I don’t have vegan parmesan?
Try nutritional yeast! About 2 tablespoons stirred in with the garlic gives you that cheesy depth.
Nutrition Facts (Per Serving):
- Calories: ~450 kcal
- Fat: 22g
- Carbs: 46g
- Protein: 16g
- Sodium: 720mg
- Sugar: 5g
Jamie Oliver Sausage Fennel Pasta
Description
A spicy, cozy vegan pasta with caramelised fennel, crispy sausage, and a rich tomato-chili sauce that clings to every bite.
Ingredients
Instructions
- Boil pasta in salted water until al dente. Reserve 1 cup water, then drain.
- Brown sausage in 1 tbsp oil till crisp. Set aside.
- In same pan, cook onion and fennel in remaining oil until soft.
- Add garlic, chili paste, and tomato paste. Cook 2–3 mins.
- Add ½ cup pasta water and simmer. Stir in parmesan until melted.
- Return sausage and pasta to pan. Toss to coat.
- Adjust seasoning. Garnish with parsley and serve hot.
Notes
- For less heat, use only 1 tsp chili paste.
- Swap fennel for leeks if needed, but you’ll lose that unique flavour.
- Don’t skip the pasta water — it makes the sauce silky.
- Nutritional yeast is a great parmesan alternative if needed.