Sicilian sausage ragù with penne recipe

By Lucy Williams

  1. Serves 4
  2. Takes 10 minutes to make, 15 minutes to cook
  3. Rating

Use up leftover sausages in this simple satisfying pasta recipe.

tried and tested
Sicilian sausage ragù with penne


  1. 2 tbsp olive oil
  2. 1 red onion, finely chopped
  3. 1 garlic clove, crushed
  4. 400g leftover stuffing or sausages (skins split, sausagemeat removed)
  5. 2 tsp fennel seeds
  6. 1½ tsp chilli flakes
  7. Grated zest of 1 lemon
  8. 150g cooked and peeled chestnuts, roughly chopped
  9. 100ml double cream
  10. Small bunch of fresh parsley, chopped
  11. 400g penne
  12. 30g Parmesan, finely grated


  1. 1. Heat the oil in a large frying pan over a medium heat. Add the onion and fry for 3 minutes until starting to soften. Add the garlic and stuffing or sausagemeat, breaking it up with a wooden spoon. Fry over a medium-high heat for 8-10 minutes, stirring occasionally (but not too much – you want to end up with lots of crispy bits) until well browned.
  2. 2. Add the fennel seeds, chilli flakes, lemon zest and chestnuts, then fry for 2 minutes or until the stuffing/sausagemeat is cooked through. Stir through the cream and parsley.
  3. 3. Meanwhile, cook the penne in a large pan of salted boiling water until al dente. Drain, then return to the pan. Spoon over the ragù, sprinkle over the Parmesan and add a good grinding of black pepper. Serve in warmed bowls.

Nutritional info

Per serving: 823kcals, 31.9g fat (14g saturated), 37.6g protein, 97.3g carbs (10.8g sugars), 1.6g salt, 6.9g fibre

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