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.
Chunky sausage and fennel pasta bake



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.
  • 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

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