Sausage, Fennel & Wild Garlic Penne

Prep:15minCook:25min

Wild garlic seems to be the ingredient of the moment, but we've always been a fan; its heady scent fills the hedgerows and woodland around the farm, and it's a real treat to be able to pick and share it with you. This recipe is simple, tasty and ideal for either a midweek dinner or weekend pasta night, with a glass of something good.

Updated at: Thu, 17 Aug 2023 07:39:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1053.6 kcal (53%)

Total Fat54.2 g (77%)

Carbs86.6 g (33%)

Sugars13.4 g (15%)

Protein44.5 g (89%)

Sodium1104 mg (55%)

Fiber9.6 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1white onion

1fennel bulb

4pork & herb sausages

1 tspfennel seeds

70gwild garlic

½ Tbsptomato purée

50mlwhite wine

300gcherry tomatoes

175gdried penne pasta

2 Tbsprapeseed oil

Instructions

Step 1

Halve, peel and thinly slice the onion.

Step 2

Trim and thinly slice the fennel bulb. Save any nice looking fronds, for

Step 3

garnishing.

Step 4

Remove the outer sausage casings, then roughly crumble or chop up the meat.

Step 5

Heat 1 tbsp of oil in a large frying pan. Fry the crumbled sausage meat on a high heat, without stirring it, until it has a little colour and crispiness on one side, 2-3 minutes, then stir and cook for a further 2 minutes. Transfer to a plate.

Step 6

Turn down the heat, add the onion, fennel and fennel seeds to the same pan and gently cook for 10 minutes, stirring now and then and adding

Step 7

a little splash of water if it looks like catching. Cover with a lid or baking tray to help the vegetables soften.

Step 8

Put a good-sized saucepan of lightly salted water on to boil.

Step 9

Wash the wild garlic leaves well.

Step 10

Into the onion and fennel, stir the tomato purée, white wine and cherry tomatoes (whole). Let the wine absorb, then add the sausage meat and stir for 2 minutes.

Step 11

Add half a standard mug of water, bring it all to a low boil and cook for 10 minutes, gently squidging the tomatoes in as they soften.

Step 12

Meanwhile, boil the penne for 10-12 minutes, until just tender.

Step 13

When the penne is almost ready, stir the wild garlic leaves into the sausage and tomato pan and let them gently wilt in.

Step 14

Drain the penne, toss it with the sausage and tomato sauce, season to taste and serve. Sprinkle over any reserved fennel fronds to finish.