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    Penne with Sausage and Fennel Ragu

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    Penne with Sausage and Fennel Ragu

    Using good-quality, herby sausages instead of mince works well in a ragu as they are already seasoned with plenty of spices. The meat also cooks more quickly as it is minced much finer.

    • Preparation time: 3 minutes
    • Cooking time: 12 minutes

    Serves: 4


    • ½ tbsp olive oil
    • 1 tbsp fennel seeds
    • 400g pork sausages
    • 400g penne or rigatoni
    • 3 garlic cloves, sliced
    • 1 lemon, finely grated zest
    • 125ml white wine
    • 100ml full-cream milk
    • 3 tbsp double cream
    • ¼ tsp nutmeg, freshly grated
    • 10 basil leaves
    • 50g Parmesan , grated


    1. Heat the olive oil in a frying pan and add the fennel seeds and the meat from the sausages- discard the casings. Turn up the heat and use the back of your spoon to spread the sausage meat out so it cooks and browns evenly. Cook for 3-4 minutes over a high heat until no traces of pink remain.
    2. Bring a large pan of salted water to the boil and cook the pasta according to the packet instructions. Add the garlic and lemon zest to the sausages in the pan and stir for one minute until the garlic softens. Slosh the white wine and milk into the sausage mix and boil for 5 minutes until the liquid has almost disappeared.
    3. Stir in the double cream and allow to simmer for 1-2 minutes. Taste, season as required and stir in the nutmeg and basil. Drain the pasta, spoon the ragu into the bowl, toss with the pasta and basil and sprinkle the Parmesan on top.

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    Drinks recommendation

    This rich dish requires a herbal, fragrant, vigorous red.


    Average user rating

    5 stars