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Author Notes: Sausage & Fennel Seed Pasta is a current favourite in the FatLadFood household, as it is a beautiful mix of good old fashioned sausages, with the aniseed flavour of the Fennel Seed.
I first had this recipe at Jamie Italian in Liverpool, and as reviewed, it was a bit watery, so I didn’t get the full jist of what it was meant to be.
So I have worked on it, changed it, messed with it and then perfected it, and here it is for you to try. —FatLadFood
- 10 Pork Sausages
- 1 teaspoon Fennel Seeds
- 3 Rashers of Bacon
- 2 Onions
- 2 Garlic Cloves
- 1 Tin of Chopped Tomatoes
- 1 Tin of Chicken Stock
- Add the fennel seeds to a pestle and mortar, and bash down into fennel dust.
- Chop the onions and garlic, and have them ready for the cook.
- Pinch your sausages at each end, and slide out a third of the pork meat. Roll into meatballs.
- Put a saucepan half filled with water, and bring to a boil.
- Add in the pasta, and cook until just al-dente.
- Drain the pasta and leave to cool.
- Put the Bacon, Onions and Garlic into a frying pan, and sautee until just beginning to go brown.
- Add in the fennel seed dust and mix through.
- Add in the meatballs and fry for a further 10mins.
- Add in the tin of tomatoes, and then add the same size tin amount of chicken stock.
- Mix thoroughly, and leave on a high heat to reduce down, for around 15-20mins.
- Refresh the pasta by following the below video.
- Add to the reduced sauce and mix through.