Sausage & Fennel Pasta4.0/5 (Based on 429 ratings)
For a mini-upgrade to the classic pasta-bake, we’ve added some sophistication to this mid-week staple by tossing in some kale and creamy ricotta along with our aromatic blend of fennel seed, lemon peel, herbs, red onion and smoked sea salt. A simpler but stylish vegetarian one-pot dish for the SimplyCook range.
Cook our delicious Sausage & Fennel Pasta in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Sausage & Fennel Pasta. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Chilli & Fennel Mix pot, a Smoked Salt & Chive pot and a Garlic Vegetable Stock pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Sausage & Fennel Pasta in just 30 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Chilli & Fennel Mix
- Smoked Salt & Chive
- Garlic Vegetable Stock
Your shopping list for 2 servings:
- 200g conchiglie pasta (shell shape) (gluten free if desired)
- 6 vegetarian sausages
- 1 red onion
- 200g passata
- 150g kale
- 3Tbsp ricotta cheese
- 60g Cheddar cheese (optional)
- bag of salad (optional)
Our 30 minute recipe
Cook the pasta
Heat the oven to 200C/ fan 180C/ gas 6 and put the kettle on.
Cook the pasta in a pot of boiling water for 8 mins. Then scoop up a few tablespoons of cooking water using a mug, and drain the pasta.
Meanwhile see the next step.
Fry the sausages
Heat a little oil in a large, deep pan over medium-high heat and add the vegetarian sausages. Fry for 4-6 mins or until brown, then remove them from the pan.
Next, add the red onion and fry for 5 mins to soften it.
Add a knob of butter and sprinkle in the CHILLI & FENNEL MIX and stir well.
Mix in the SMOKED SALT & CHIVE pot then pour in the passata and stir it through.
Add the GARLIC VEGETABLE STOCK pot to the pan and pour in 120ml of boiling water and mix it really well.
Make the sauce
Add the kale to the pan and bring it to a gentle simmer. Let it cook for 3 mins, stirring often.
Return the sausages to the pan and add the pasta and 2 tbsps of ricotta and mix it all into the sauce. (Add 1-2 tbsps of starchy cooking water from the pasta into the pan if it the sauce is looking a little dry.)
Bake the pasta
Carefully tip the pasta mixture into a baking dish and garnish with little dots of ricotta here and there.
Grate some cheddar cheese over the top (if using) and cook in the oven for 10 mins, then serve at the table with a salad on the side (if having).
Sausage & Fennel Pasta Top Reviews
Jessica - 28th May 2020
Very tasty. A bit salty for the kids but it was all gobbled up. I loved the fennel flavour, didn’t tell them what it was but it really made a quick and easy bake a bit special.
Rebecca - 12th May 2020
Nice enough but not the most flavourful
Abigail - 9th May 2020
Abigail - 9th May 2020
Maura - 2nd May 2020
I only use half the fennel and chilli pot as it's a strong flavour
Jeremy - 13th April 2020
The final result was great, but the recipe on the app needs rewriting. It doesn’t call for butter in the ingredients (I don’t usually have butter) and the way it’s worded for cooking the pasta is odd. This must have been brought up before as both issues have been sorted on the website recipe.
Kristie - 8th March 2020
My family thought this dish was shockingly delicious!
Meryl - 5th September 2019
Another winner. Easy to prepare and the family loved it. I know I keep saying that the food is wonderful but it is!!!
Joanne - 22nd August 2019
Jessika - 10th August 2019
Really easy tasty meal. Great for leftovers too!
Mandakini - 9th July 2019
Great flavour. Huge quantity usually lots leftover.
Louise - 27th June 2019
I loved the herby flavour. I would definitely make this again
Brennda - 4th June 2019
Very tasty and perfectly spiced!
Lorraine - 5th March 2019
Easy to made .. taste good
Kitty - 3rd February 2019
Ryan - 20th January 2019
George - 30th December 2018
Love it. So much flavour
Shaun - 6th December 2018
Loved this. Tastes amazing
Joanne - 18th November 2018
Really good mid week supper
Helen - 6th November 2018
I don't like kale so used cauliflower and spinach instead was very nice