Sausage and Fennel Seed Ragu

Sausage and Fennel Seed Ragu

Wintry wet weather of biblical proportions definitely called for warming and hearty food at Dinnertime this week. This Sausage and Fennel Seed Ragu was one such meal and uses a slightly unusual method for cooking the sausages - they are boiled in their skins - sounds disgusting but trust me it works. The fennel seeds give the dish a wonderfully punchy flavour so if you are making this for very young children it might be best to half the amount of fennel seed.

Have a great weekend.

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Sausage and Fennel Seed Ragu
A hearty pasta dish
  • 8 Good Quality Pork Sausages
  • 300g Penne
  • 2 Shallots, chopped
  • 1 Garlic Clove, chopped
  • 1 TSP (scant) Fennel Seeds
  • 400g Tin of Chopped Tomatoes
  • Handful Parmesan, grated
  • Small handful Basil leaves
Step 1: Boil the sausages in their skins for 8 minutes, drain and leave to cool. Once cool, slit the skins and chop up the sausage meat, set to one side.Step 2: Cook pasta according to packet instructions.Step 3: While pasta is cooking, toast the fennel seeds in a dry frying pan for a minute then tip onto a plate.Step 4: In the same frying pan, add a glug of oil and cook the shallots and garlic for 5 minutes until softened.Step 5: Stir in the chopped sausage meat, wine, tin of tomatoes and simmer for 10 minutes on a very low heat. Check seasoning.Step 6: Tip the pasta into the sausage ragu and stir to combine and heat through the pasta. Serve in bowls with grated Parmesan.
Prep time: Cook time: Total time: Yield: 4 adult portions


  1. A lovely recipe that I intend to try before too long! Finally, when the temperature is cooler! Have a nice day!

  2. Great, simple recipe. Bookmarked!

  3. I made this for dinner last night. Browned the sausage, sweet italian for my husband's and chorizo for mine. Yum, thanks!

  4. This looks awesome! I'll try it out as soon as I can. Thank you for posting.


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