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Sausage and Fennel Pasta

My version of a Jamie Oliver recipe

March 5, 2025

My version of a Jamie Oliver classic recipe

sausage and fennel pasta
sausage and fennel pasta

Some recipes you try become favourites, and sausage and fennel pasta has certainly become a staple in my household. I think we’ll be making it a couple of times a month. 

It’s so simple to prepare, yet the flavour is incredible—definitely a comfort food dish. 

I used to order a similar dish at Jamie Oliver’s Italian restaurant group, which sadly closed down in 2019. I’m not sure how my recipe differs from Jamie’s version, but I believe my recipe works just fine. The balance of sausage meat, white wine, and fennel work really well together. When it comes to sausages, I prefer to use Italian sausage, but I have also used Cumberland or caramelised onion sausage. Whatever you do, choose the best quality, as it makes a big difference. Regarding the pastas I used Penne but have used spaghetti or linguine in the past. I think penne works best as it is a simlar size to the chopped fennel and onion.

I would serve it with a few salad leaves and lots of grated parmesan cheese.

Let me know your thoughts, and you can check out all of the recipes here

Check our more easy-cook recipes on our website here.

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Sausage and Fennel Pasta

Serves: 2 people
Cooking time: 20-25mins minutes
Level: Easy

Ingredients

  • 4 Good quality sausages (removed from the skin)
  • 200g of Penne dried pasta
  • 1 bulb of fennel
  • 1 Red onion
  • 1 Glass of wine
  • 1 Knob of butter
  • 1 pinch of chilli flakes
  • Salt and pepper

Instructions

sausage and fennel pasta

Firstly, remove the sausage meat from the skins. Chop the fennel and onion into medium-sized pieces, roughly the size of a penne pasta tube.

 

Heat olive oil in a pan over medium heat. Add the sausage meat and break it into smaller pieces. After a minute, add the fennel and onions. Sprinkle in some chilli flakes and season with salt and pepper. Cook for 8-10 minutes.

 

Meanwhile, add the pasta to a saucepan of salted boiling water.

 

Next, add the wine to the pan with the sausages, fennel, and onions, allowing it to reduce by half. If you are not using wine, add a little water from the pasta instead.

Sausage and fennel pasta

Finally, when the sausages are cooked, add a knob of butter to thicken the sauce.

 

When the pasta is cooked drain and add it to the frying pan, ensuring that the pasta is well coated with the sauce. Sprinkle with fresh parmesan and serve with a green salad.

 

sausage and fennel pasta

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Martin

Martin

A dedicated foodie, bringing all Mayfairs culinary news via the website www.mayfairfoodie. com & organising fun foodie walking tours to Mayfair.

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Hello, and welcome to The Mayfair Foodie!
I'm Martin, a London-born food lover passionate about all things culinary. I've been lucky enough to have travelled the world, sampling some of the best food each country offers. But no matter where I go, I always find my way back to Mayfair, where I can indulge in my favourite dishes from around the world.
This website is an extension of my passion for food. Here, I'll share my reviews of the best restaurants in Mayfair and my recipes for recreating your favourite dishes at home. I'll also share tips on where to find the best food and drink deals, as well as upcoming events in the Mayfair food scene.
Whether you're a local or a visitor, I hope you'll find my website a valuable resource for all things food-related in Mayfair. Bon appétit!

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