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Sausage, fennel and mascarpone orzo

Name: Sausage, fennel and mascarpone orzo
Prep time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 1 tbsp olive oil; ½ tsp fennel seeds; ½ fennel, sliced; 3 garlic cloves, finely sliced; ½ red chilli, finely chopped; 6 sausages; 150ml dry white wine; 400g tin chopped tomatoes; 100g mascarpone; 100g orzo; 2 basil sprigs, leaves picked; Finely grated parmesan to serve (optional)

By: Pollyanna Coupland
Food producer, delicious.

Published: 3 Apr 23
Updated: 18 Mar 24

This orzo is richly delicious and makes use of the classic flavour combo of sausage and fennel. The sauce is enriched with a good dollop of mascarpone and the sweet tomatoes, hint of chilli and fragrant basil take it to the next level. We’ll be very, very surprised if you have any leftovers with this one…

Find more tasty sausage pasta recipes here.

Easy
March 2023

Test kitchen approved

Serves 2
Hands-on time 30 min

Find more tasty sausage pasta recipes here.

Nutrition: per serving

Calories: 843kcals
Fat: 61g (28g saturated)
Protein: 28g
Carbohydrates: 29g (11g sugars)
Fibre: 4.5g
Salt: 2.2g

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Ingredients

1 tbsp olive oil
½ tsp fennel seeds
½ fennel, sliced
3 garlic cloves, finely sliced
½ red chilli, finely chopped
6 sausages
150ml dry white wine
400g tin chopped tomatoes
100g mascarpone
100g orzo
2 basil sprigs, leaves picked
Finely grated parmesan to serve (optional)

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Method

Heat the oil in a wide frying pan over a medium heat and add the fennel seeds. Once sizzling, add the fennel, garlic and chilli and cook for 5 minutes. Meanwhile, split open the sausages and discard the skins.
Add the sausage meat to the pan and use a spoon to break it up into a fine, even mince as it cooks. Turn the heat up to medium-high and cook for 8 minutes, or until golden brown and beginning to crisp.
Pour in the wine, scraping up any bits that are stuck to the bottom of the pan, then leave to bubble until almost all the liquid has evaporated. Add the tomatoes and simmer for 20 minutes.

Meanwhile, bring a pan of salted water to the boil. Add the orzo and cook for 10 minutes, then drain.
Stir the mascarpone through the sauce, then add the orzo and season with salt and pepper. Divide between bowls then serve with the torn basil and some parmesan (if you like).