Sausage, fennel & rocket fusilli
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Sausage, fennel & rocket fusilli

By Lucy Netherton

Contains pork – recipe is for non-Muslims only
Bring out the flavour of pork with fennel seeds and serve in a creamy mustard pasta sauce

  • Ready in 25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 720
  • fat 37g
  • saturates 17g
  • carbs 73g
  • sugars 5g
  • fibre 3g
  • protein 25g
  • salt 2.1g

Ingredients

  • 350g fusilli
  • 6 good-quality pork sausage (pork & red onion work well)
  • 2 garlic clove, 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

Method

  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.

  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.

  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.

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