This sausage and fennel pasta is an easy dinner made with a handful basic ingredients and loved by kids. On the table in 35 minutes, this budget friendly recipe is perfect for busy weeknights. Crumbled pork sausages and tender pasta are coated in a rich tomato sauce flavoured with onion, garlic and fennel seeds to create a delicious and comforting pasta that is full of flavour.
Sausage and pasta are two of my son’s favourite ingredients at the moment, which inspires me to create recipes combining them. This one pot creamy sausage pasta has been hugely popular with readers, so I wanted to share another sausage and pasta recipe that we love. Because the sausage meat is crumbled rather than chopped, it creates a beautiful meat sauce that coats the pasta and means you get sausage flavour in every mouthful. The fennel seeds provide a background fragrance without being overpowering, and the sauce is rich in tomato flavour.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Pork sausages – I recommend using plain pork sausages or Italian pork sausages. Use the best quality sausages you can – the better the sausage, the better the sauce.
- Fennel seeds – fennel seeds add a touch of aniseed flavour to the sauce which works so well with pork sausages (I use them in my homemade sausage rolls). It is a very mild background flavour, and just enhances the sauce.
- Tomatoes – tinned / canned chopped tomatoes. If you use plum tomatoes, break them up with a spoon.
- Pasta – you can substitute with your favourite dried pasta – penne, fusilli, bows, rigatoni or macaroni.
How to make this sausage pasta recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Brown the sausages: squeeze the sausage meat from the casings into a pan.
- Cook over a medium to high heat until golden, breaking the sausage meat up with a wooden spoon.
- Make the sauce: add the sauce ingredients to the browned sausage meat.
- Simmer gently until the sauce has thickened.
FAQ
Can I use sausage meat instead of sausages?
Yes! You can use sausage meat instead of sausages.
Can I make this sausage pasta gluten free?
Yes you can! Check that your sausages are gluten free and use your favourite gluten free pasta.
Can I make this dairy free?
Yes, just omit the sprinkling of parmesan at the end.
My recipe tips
- Pinch of sugar – some brands of canned tomatoes can be slightly bitter, so add a pinch of white sugar to balance it out.
- Saving the pasta water – this creates a luscious pasta sauce, and the starch in the pasta water helps thicken the sauce rather than make it watery.
Serving Ideas
This sausage fennel pasta is delicious served with a simple green salad, parmesan and pear salad, or your favourite steamed vegetables such as broccoli or green beans. If you want to pad the dish out or are feeding hungry mouths, a side of garlic bread or air fryer garlic bread is always popular!
Why not try…
You may also like these other kid friendly dinner recipes using sausage:
Sausage and Fennel Pasta
Author: Robyn
This sausage and fennel pasta is an easy family dinner made with a handful basic budget friendly ingredients and is loved by kids.
Equipment
- large pot
- large frying pan / skillet
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 500 g pork sausages
- 2 cloves garlic minced
- 1 teaspoon fennel seeds
- 1 tablespoon tomato puree tomato paste
- 800 g tin chopped tomatoes
- 225 g dried pasta rigatoni or penne
- salt
- pepper
- parmesan cheese for serving, optional
- fresh basil for serving, optional
Instructions
- Heat the oil in a large skillet or pan over a medium heat. Fry the diced onion for 5-7 minutes, until starting to soften. Remove to a plate and set aside, leaving any oil in the pan.
- Squeeze the sausage meat from the casings into the same skillet / pan and cook for 5 minutes over a medium to high heat until golden, breaking the sausage meat up with a wooden spoon.
- Add the minced garlic and fennel seeds and cook for a minute, until fragrant. Then add the tomato paste / tomato puree and return the onions to the pan.
- Pour in the tomatoes and season with salt and black pepper.
- Bring to the boil, then lower the heat and simmer gently for 10-15 minutes, until the sauce has thickened slightly and the sausage meat is cooked.
- Meanwhile, bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.
- Drain the pasta, reserving a cup of the pasta cooking water, and toss with the sauce, adding a little of the pasta water if the sauce is too thick.
- Spoon into bowls, sprinkle with grated parmesan and chopped fresh basil, if using, and serve immediately.
Notes
Make ahead/Storage
Make ahead/ meal prep – if you want to make this ahead, note that the pasta will absorb the sauce as it sits. It still tastes great, but you will just need to add a splash of water or some stock / broth as you reheat it. Fridge: Store in an airtight container for up to 3 days. Reheat in short bursts in the microwave, stirring in between, until piping hot all the way through, adding a splash of water if it seems dry. Freezer: You can freeze the pasta for up to 3 months. Or freeze the cooked sauce for up to 3 months, then defrost, heat through in a pan until hot all the way through and stir through your favourite cooked pasta!Nutrition
Calories: 701kcalCarbohydrates: 54gProtein: 28gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 90mgSodium: 1087mgPotassium: 884mgFiber: 5gSugar: 8gVitamin A: 350IUVitamin C: 23mgCalcium: 101mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 500 g pork sausages
- 2 cloves garlic minced
- 1 teaspoon fennel seeds
- 1 tablespoon tomato puree tomato paste
- 800 g tin chopped tomatoes
- 225 g dried pasta rigatoni or penne
- salt
- pepper
- parmesan cheese for serving, optional
- fresh basil for serving, optional
Instructions
- Heat the oil in a large skillet or pan over a medium heat. Fry the diced onion for 5-7 minutes, until starting to soften. Remove to a plate and set aside, leaving any oil in the pan.
- Squeeze the sausage meat from the casings into the same skillet / pan and cook for 5 minutes over a medium to high heat until golden, breaking the sausage meat up with a wooden spoon.
- Add the minced garlic and fennel seeds and cook for a minute, until fragrant. Then add the tomato paste / tomato puree and return the onions to the pan.
- Pour in the tomatoes and season with salt and black pepper.
- Bring to the boil, then lower the heat and simmer gently for 10-15 minutes, until the sauce has thickened slightly and the sausage meat is cooked.
- Meanwhile, bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.
- Drain the pasta, reserving a cup of the pasta cooking water, and toss with the sauce, adding a little of the pasta water if the sauce is too thick.
- Spoon into bowls, sprinkle with grated parmesan and chopped fresh basil, if using, and serve immediately.
Notes
Make ahead/Storage
Make ahead/ meal prep – if you want to make this ahead, note that the pasta will absorb the sauce as it sits. It still tastes great, but you will just need to add a splash of water or some stock / broth as you reheat it. Fridge: Store in an airtight container for up to 3 days. Reheat in short bursts in the microwave, stirring in between, until piping hot all the way through, adding a splash of water if it seems dry. Freezer: You can freeze the pasta for up to 3 months. Or freeze the cooked sauce for up to 3 months, then defrost, heat through in a pan until hot all the way through and stir through your favourite cooked pasta!Nutrition
Calories: 701kcalCarbohydrates: 54gProtein: 28gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 90mgSodium: 1087mgPotassium: 884mgFiber: 5gSugar: 8gVitamin A: 350IUVitamin C: 23mgCalcium: 101mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 1 lb pork sausages
- 2 cloves garlic minced
- 1 teaspoon fennel seeds
- 1 tablespoon tomato paste
- 28 oz tin chopped tomatoes
- 8 oz dried pasta rigatoni or penne
- salt
- pepper
- parmesan cheese for serving, optional
- fresh basil for serving, optional
Instructions
- Heat the oil in a large skillet or pan over a medium heat. Fry the diced onion for 5-7 minutes, until starting to soften. Remove to a plate and set aside, leaving any oil in the pan.
- Squeeze the sausage meat from the casings into the same skillet / pan and cook for 5 minutes over a medium to high heat until golden, breaking the sausage meat up with a wooden spoon.
- Add the minced garlic and fennel seeds and cook for a minute, until fragrant. Then add the tomato paste / tomato puree and return the onions to the pan.
- Pour in the tomatoes and season with salt and black pepper.
- Bring to the boil, then lower the heat and simmer gently for 10-15 minutes, until the sauce has thickened slightly and the sausage meat is cooked.
- Meanwhile, bring a large pot of salted water to the boil and cook the pasta according to the packet instructions.
- Drain the pasta, reserving a cup of the pasta cooking water, and toss with the sauce, adding a little of the pasta water if the sauce is too thick.
- Spoon into bowls, sprinkle with grated parmesan and chopped fresh basil, if using, and serve immediately.
Notes
Make ahead/Storage
Make ahead/ meal prep – if you want to make this ahead, note that the pasta will absorb the sauce as it sits. It still tastes great, but you will just need to add a splash of water or some stock / broth as you reheat it. Fridge: Store in an airtight container for up to 3 days. Reheat in short bursts in the microwave, stirring in between, until piping hot all the way through, adding a splash of water if it seems dry. Freezer: You can freeze the pasta for up to 3 months. Or freeze the cooked sauce for up to 3 months, then defrost, heat through in a pan until hot all the way through and stir through your favourite cooked pasta!Nutrition
Calories: 701kcalCarbohydrates: 54gProtein: 28gFat: 41gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.3gCholesterol: 90mgSodium: 1087mgPotassium: 884mgFiber: 5gSugar: 8gVitamin A: 350IUVitamin C: 23mgCalcium: 101mgIron: 4mg
HAVE YOU MADE THIS RECIPE?
I’d love to see your creation!
Tag me! #atmrsjoneskitchen
Tag me! @atmrsjoneskitchen
Or just leave a comment below!
Let me know your thoughts!