My recipe for Fennel and Sausage Pasta in a cream and white wine sauce is an upgrade of an old favourite. Scroll down to find out more.
Going back to basics
The ineloquently named "Sausage and Pasta Pieces" was one of my favourites when I was at uni. I'd jazz up some simple (cheap) bangers by making a simple sauce, chucking in whatever green vegetables I had to hand and stirring through some pasta. Every student has a bag of dried pasta in their cupboard. I swear I lived off the stuff!
A few things have changed since university so basics sausages were swapped for wild boar sausages from the local butchers. The sauce was livened up with a splash of white wine, double cream and fennel out of the garden. I even used fresh pasta instead of dried.
But some things never change and that's the giant bag of peas in my freezer. They went in this recipe when I made it at uni and they still go in it now!
Fusilli and fennel
I may have only made one portion this weekend but if you're buying a pack of sausages and a bag of fresh pasta then you can easily scale this up to serve a family of 4. I used 2 sausages just for me (because I'm a little greedy) but 6 sausages would be plenty for 2 adults and 2 children.
You can of course choose whatever pasta you like. Fusilli is our pasta of choice. In this recipe the white wine and cream sauce really clings to the spirals. But, something like a conchiglie (aka pasta shells) also work well as the small pieces of sausages get caught in the cavity along with the sauce.
Depending on which sausages you buy they will probably already have some herbs in them. If you can find a sausage meat made with fennel then you will be on to a winner. To try and tie the herby sausages in with the sauce I often add a small pinch of mixed herbs but finish off with lots of fresh fennel.
If you don't have fresh fennel dried will work fine. Interested in growing your own fennel then you can read more about creating a herb garden here.
The recipe
Fennel and Sausage Pasta in a cream and white wine sauce
Ingredients
- 2 pork sausages
- ½ white onion diced
- 5 chestnut mushrooms sliced
- 1 clove garlic minced
- ½ teaspoon mixed herbs dried
- 75 ml white wine
- ½ cup peas frozen
- 150 g pasta fresh
- 75 ml double cream
- 50 g parmesan grated
- black pepper to taste
- 3 sprigs of fresh fennel
Instructions
- Make a cut in each of the sausages and peel away the sausage casing.
- Break the sausages up into small pieces and add to a frying pan.
- Cook on a medium heat using the fat of the sausages to prevent them sticking.
- Once browned on the outside add the diced onions and sliced mushrooms to the pan.
- Cook for 5-10 minutes stirring frequently until the onions are translucent.
- Add the minced garlic and mixed herbs then cook for a few more moments.
- Pour in the wine and peas then turn up the heat until the wine is simmering.
- In the meantime, put the pasta on to simmer for 5 minutes.
- Once the wine has reduced, add the cream to the pan and reduce the heat.
- Stir the sauce making sure any caramelisation on the bottom of the pan is incorporated.
- Drain the pasta and stir into the sauce
- Grate in the parmesan and add the black pepper.
- Once the parmesan has melted stir through the fennel leaving a little to garnish and plate up.
Notes
Nutrition
More pasta recipes
Enjoy!
Jesss says
I love meals like this when you've had a long day in Uni and you just want something quick and yummy! Is it acceptable to still eat this sort of thing once I've graduated!? If not I'd like to carry on being a student please lolxo
Emmyw says
You definitely can!!! Just go for slightly more upmarket sausages, and fresh pasta, then it's practically gourmet 😉 haha!
Abi says
Looks lovely! I love sausages and I love pasta so this is a winner. xx
Alex says
Indeed, Jesss. Meals like this, when served hot and fresh, are wonderful. That can definitely give you the kind of energy to pull you out of a funk.Alex Staff
Lisa says
This sounds like an awesome combination, I absolutely love fennel so imagine it goes really well xxx
Emma Walton says
Thanks Lisa. I had to include a fennel plant in our herb garden as I love it with pork!
Katie Bryson says
This is just the kind of pasta dish I adore, creamy and oh-so-comforting! I could easily adapt this to my Slimming World plan by using fat free fromage frais and very meaty sausages! I'm SO trying this... I used to make a Nigel Slater recipe that was fairly similar with cream and mustard which was to die for...
Emma Walton says
Love the sound of those diet swaps! And adding mustard...I must try that!
Helen @ Fuss Free Flavours says
I love a sausage pasta sauce! There is also nothing like revisiting old favourites and giving them a makeover too.
Emma Walton says
I remember the first time I made it my house mates thought I was mad. But sausage and pasta is the best combo. I have a good tomato version too. Will have to write it up.
Jenni says
This looks scrumptious loads of my favourite ingredients. I have never tried sausage with fennel and love the peas in there. Going to see if my other half can serve this up for me
Elizabeth says
That is total comfort food in a bowl, there! Oh my goodness I need to get me some wild boar sausages! I too am guilty of eating ready meals on occasion, especially when slimming as it makes calorie counting so much easier!
Dahn says
oh my goodness, wild boar sausages! I love the change- up with that and I am intrigued. I have got to look for some wild boar and give this a try it sounds so good.
Cynthia | What A Girl Eats says
This looks just scrumptious! Love the sound of those sausages!
Deanna says
Oh yum!!! I love to make this in a few weeks whne Fall is here. This looks amazinG!
Tanita says
Emma this looks delicious and so simple to cook. Which is great for me with two little ones (nearly three) My son loves sausage and pasta as does my daughter so this could go down a treat with all of us! xx