Recipe

Chunky sausage and fennel pasta bake

With its fresh anise flavour and nutritious properties, fennel deserves a place on your plate this winter! So enjoy this comforting chunky sausage and fennel pasta bake for a delicious weeknight meal.

By Sophie Gray
  • 15 mins preparation
  • 30 mins cooking
  • Serves 6
  • Print
    Print

Ingredients

  • 2 heaped cups chunky dried pasta
  • 1 tablespoon oil
  • 6 meaty sausages
  • 3 clove garlic, crushed
  • 2 fennel bulbs, trimmed, halved longwise, thinly sliced
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon dried oregano
  • 550 gram store-bought arrabbiata-style pasta sauce
  • 1 cup grated cheese

Method

  • 1
    Preheat oven to 190°C. Cook the pasta according to packet directions and drain, reserving ¼ cup of the starchy cooking water.
  • 2
    While the pasta is cooking, heat the oil in a frying pan and split the sausages lengthways with a sharp knife. Push the sausage meat out of its casings and into the hot pan; discard the casings.
  • 3
    Crumble the sausage meat with a fork or masher, and cook until the meat is starting to brown. Add the crushed garlic and sliced fennel and cook for 5 minutes or until the fennel has become tender.
  • 4
    Add the fennel seeds and oregano and cook for 2-3 minutes, then pour in the sauce and a dash of the reserved starchy water. Bring to a simmer.
  • 5
    Fold in the cooked pasta and pour into a heatproof dish. Top with grated cheese and bake for 25 minutes until golden and melted.

Notes

  • Use penne, spirals or shells for the pasta. Arrabbiata sauce has a chilli kick, but use any tomato-based prepared pasta sauce. - PER SERVE Energy 504kcal, 2113kj • Protein 22.6g • Total Fat 31g • Saturated Fat 13.6g • Carbohydrate 30.6g • Fibre 7g • Sodium 1133mg • Sugar 8.6g