• Partnered with
  • Serves 4
  • 20 mins prep
  • 20 mins cook

Pork and fennel pasta

Pork and fennel pasta

Pork and fennel pasta, pasta recipe, brought to you by Woman's Day

Ingredients

Pork and fennel pasta

  • 2 tbsp olive oil
  • 4 pork sausages
  • 375 g packet spaghetti
  • 1 baby fennel bulb, thinly sliced
  • 3 eschalots, sliced
  • 2 garlic cloves, crushed
  • 1/2 cup white wine
  • 30 g butter, chopped
  • 1 bunch broccolini (or 1/2 head broccoli, cut into florets)
  • shaved parmesan cheese, mixed salad, to serve

Steps

Pork and fennel pasta

  1. Heat half oil in a large frying pan on medium. Cook sausages 8-10 minutes, turning, until just cooked through. Cool slightly and slice thinly.
  2. Cook spaghetti following packet instructions until tender. Drain well and return to pan.
  3. Heat remaining oil in pan. Fry sausage slices 2-3 minutes. until golden. Add fennel, eschalots and garlic to pan. Saute for 3-4 minutes, until fennel is tender.
  4. Add wine to pan. Cook, stirring, for 1 minute. Add butter and broccolini. Cook, stirring, for 1-2 minutes, until broccolini is almost tender.
  5. Add sausage mixture to pasta. Toss over a low heat until warmed through. Season to taste. Serve topped with parmesan and accompany with salad.

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