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Prep 30 minutes
Total 5 minutes
Serves
US | Metric
Ingredients
  • 2 Packs Gluten Free Sausages
  • 2 Onions Chopped
  • 3 Cloves Garlic Minced/Grated
  • 2 Red Chillies fine chopped
  • 1 Medium Fennel Bulb grated (tough outer leaves discarded and fronds reserved for garnish)
  • Splash Oil
  • 500 ml Tomato Passata
Garnish
  • Grated Parmesan
  • Reserved Fennel Fronds
Spicy Gluten Free Sausage & Fennel Pasta Spicy Gluten Free Sausage & Fennel Pasta

Spicy Gluten Free Sausage & Fennel Pasta

Pasta

This freezes really well so is great once to make in big batches for those days you need something to eat quickly. Also makes great lasagne


Fry off gently the onions, chillies, herbs, garlic and grated fennel in a large flat bottomed saucepan until soft and translucent approx 5 minutes

Deskin the sausages using a sharp knife or scissors and split each one into about 9 pieces dropping them into the saucepan with  the cooked onion mixture as you go. 

Every couple of sausages just gently stir them around they should hold a small meatball shape but don’t worry too much.  Keep going until all 12 sausages have been used.


Once all the sausage meat is  in the pan gently cook, stirring occasionally for about 5 minutes just to get all the sausage meat cooked through.

Add in 500ml of Tomato Pasta stir and leave to simmer whilst you cook the pasta. By the time the pasta is cooked your sauce will be ready to serve. 

Season with salt and pepper if needed (be careful often sausages are quite salty)

Serve sprinkled with parmesan cheese and the fennel fronds.

Spicy Gluten Free Sausage & Fennel Pasta Spicy Gluten Free Sausage & Fennel Pasta

Spicy Gluten Free Sausage & Fennel Pasta

Pasta

This freezes really well so is great once to make in big batches for those days you need something to eat quickly. Also makes great lasagne

favorite
print
like
Prep 30 minutes
Total 5 minutes
Serves
US | Metric
Ingredients
  • 2 Packs Gluten Free Sausages
  • 2 Onions Chopped
  • 3 Cloves Garlic Minced/Grated
  • 2 Red Chillies fine chopped
  • 1 Medium Fennel Bulb grated (tough outer leaves discarded and fronds reserved for garnish)
  • Splash Oil
  • 500 ml Tomato Passata
Garnish
  • Grated Parmesan
  • Reserved Fennel Fronds

Fry off gently the onions, chillies, herbs, garlic and grated fennel in a large flat bottomed saucepan until soft and translucent approx 5 minutes

Deskin the sausages using a sharp knife or scissors and split each one into about 9 pieces dropping them into the saucepan with  the cooked onion mixture as you go. 

Every couple of sausages just gently stir them around they should hold a small meatball shape but don’t worry too much.  Keep going until all 12 sausages have been used.


Once all the sausage meat is  in the pan gently cook, stirring occasionally for about 5 minutes just to get all the sausage meat cooked through.

Add in 500ml of Tomato Pasta stir and leave to simmer whilst you cook the pasta. By the time the pasta is cooked your sauce will be ready to serve. 

Season with salt and pepper if needed (be careful often sausages are quite salty)

Serve sprinkled with parmesan cheese and the fennel fronds.