Sausage pasta

  • Serves 4
  • Takes 10 minutes to make and 25 minutes to cook
  • Easy
It makes a change to open up sausages and crumble up the meat inside, and it works really well in this pasta sauce. The fennel seeds add a lovely slightly aniseed flavour to the sauce.

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  • 6 good-quality sausages from outdoor-reared pigs
  • 1 red onion
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 1 tsp fennel seeds
  • 2 x 400g cans chopped tomatoes
  • 1 sprig fresh rosemary or a handful fresh parsley, chopped
  • 1 tsp light soft brown sugar (or any sugar you have in the kitchen)
  • About 400g pasta of your choice
  • A few handfuls of grated Parmesan or Cheddar


  1. Cut open the sausages and scrape the meat into a bowl. Cut the onion in half, then cut each half into small pieces.
  2. Heat the oil in a heavy-based saucepan, add the onion and reduce the heat. fry the onion for 5 minutes, stirring it with a wooden spoon, until it is quite soft. add the sausage meat, garlic and fennel seeds, and fry for another 15 minutes. Break the meat up into small pieces with the spoon as you fry it.
  3. Add the tomatoes, fresh herbs and sugar, then bring up to a simmer, so that it is gently bubbling away. Stir every now and then.
  4. While the sauce is cooking, bring a big pan of water to the boil, add the pasta and bring back to the boil. Cook the pasta according to the pack instructions. Drain in a colander – ask an adult to help with this – then carefully tip the pasta back into the pan. add the pasta to the sauce and stir everything together. Sprinkle the cheese over the top and serve immediately.

From April 2009

Main Ingredients:

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