Easy summer pasta
Roast up courgettes and aubergines with plenty of garlic then serve with penne, crispy bacon, sweet basil and lots of cheese
Sausage, fennel & rocket fusilli
- Preparation and cooking time
- Total time
- Ready in 25 mins
- Easy
- Serves 4
Skip to ingredients
- 350g fusilli
- 6 good-quality pork sausages(pork & red onion work well)
- 2 garlic clovessliced
- 1 red chillideseeded and sliced
- 1 heaped tbsp fennel seeds
- 3 tbsp double cream
- 1 tsp wholegrain mustard
- 2 tbsp grated parmesanplus extra to serve
- 100g bag rocketleaves
Nutrition: per serving
- kcal720
- fat37g
- saturates17g
- carbs73g
- sugars5g
- fibre3g
- protein25g
- salt2.1g
Method
step 1
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.
step 2
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.
step 3
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.
