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)
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Our 30 minute recipe

  1. 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.

  2. 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.

  3. 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.)

  4. 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).

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Sausage & Fennel Pasta Reviews

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