FennelFennel SeedsMeatPastaPorkRicottaSausage

Pasta with Sausage, Fennel & Ricotta

This stunning pasta recipe will not disappoint. It's worth hunting out authentic Sicilian sausages from a deli but if you can't find them, just use good quality pork sausages and add a teaspoon of fennel seeds.

Prep Time: 15 mins
Cooking Time: 50 mins
4 people

Used in this recipe

Ingredients

4 tbsp Filippo Berio Olive Oil
1 onion, peeled and finely chopped
2 small fennel bulbs, finely sliced
2 garlic cloves, peeled and crushed
6 Italian fennel sausages
2 x 400g cans Cirio Chopped Tomatoes
75ml white wine
Zest of 1 lemon
500g pasta bows
4 tbsp fresh Parmesan cheese
200g fresh ricotta cheese
2 tbsp Filippo Berio Extra Virgin Olive Oil

Method

Heat 2 tbsp of olive oil in a large frying pan. Add the onion, fennel and garlic and cook for 10 minutes until soft. Remove and set aside.
Heat the remaining olive oil and add the crumbled sausage meat. Cook for 5 minutes, stirring with a wooden spoon to break up the meat.
Add the wine and cook for 2 minutes until almost completely reduced. Return the onion and fennel mixture to the pan with the tomatoes and lemon zest and simmer for 20 minutes.
Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes, or according to packet instructions. Drain the pasta, put it back into the pan and stir in the sauce.
Spoon into a warmed bowl and sprinkle over the Parmesan cheese. Serve with a dollop of ricotta cheese and drizzle over Filippo Berio Extra Virgin Olive Oil.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.