Sausage, Fennel & Rocket Fusilli
This delightful pasta recipe combines savory pork sausagemeat with fragrant garlic, spicy chili, and aromatic fennel seeds for a burst of flavor in every bite. The creamy sauce, enhanced with wholegrain mustard and Parmesan, perfectly coats the fusilli pasta, creating a comforting and satisfying dish. Topped with peppery rocket leaves and extra Parmesan, this meal is sure to please your taste buds.
— Constant Cookbook
Ingredients
- 350g fusilli
- 6 good-quality pork sausages (pork & red onion work well)
- 2 garlic cloves , sliced
- 1 red chilli , deseeded and sliced
- 1 heaped tbsp fennel seeds
- 3 tbsp double cream
- 1 tsp wholegrain mustard
- 2 tbsp grated Parmesan , plus extra to serve
- 100g bag rocket leaves
Instructions
- Cook the pasta following pack instructions. Meanwhile, squeeze the meat out of the sausage skins. Heat a frying pan over a high heat and brown the sausagemeat, breaking it up with a wooden spoon while it cooks. Once browned, push to the side of the pan.
- Add the garlic, chilli and fennel seeds to the empty part of the pan and cook for 45 secs until fragrant. Stir in the sausagemeat, season and add the cream, mustard and Parmesan. Keep on a low heat until the pasta is cooked.
- Drain the pasta, reserving a few tbsps of the water, then tip it back into the pan. Add the sausage sauce and mix, adding some of the pasta water if it needs it. Add the rocket, turn off the heat and spoon into bowls. Serve with extra Parmesan.
Yield
Serves 4
Nutrition
- Calories: 720 calories
- Fat Content: 37 grams fat
- Saturated Fat Content: 17 grams saturated fat
- Carbohydrate Content: 73 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 2.1 milligram of sodium
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