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Sausage and fennel wholewheat fusilli

With the addition of fennel, this rustic sausage dish gets a refreshing lift. Tuck in.

Serves 4 Total Time 30 mins


  • 2 tbsp olive oil 
  • 1 large onion, finely chopped 
  • 1 large carrot, very finely chopped 
  • 1 small fennel bulb, finely chopped 
  • 6 sausages, skinned & crumbled 
  • 4 cloves garlic, finely chopped
  • 1 tsp fennel seeds, lightly crushed
  • Pinch of dried chilli flakes 
  • 350g passata rustica
  • 1 bay leaf 
  • 250g wholewheat pasta
  • Large handful of spinach
  • Parmesan, grated


  1. In a large non-stick pan heat the oil and gently cook the onion, carrot and fennel for 2–3 minutes until beginning to soften. 
  2. Push to the side of the pan and add the sausage meat and cook until browned, about 5 minutes. Stir it all together and add the garlic, fennel seeds and chilli and cook for 2 minutes more. 
  3. Add the passata, bring to the boil, add a cup of water and the bay leaf. Simmer for 20 minutes until reduced and tasty, then season. 
  4. Meanwhile, cook the pasta as per packet instructions. Drain and add back to the pan. 
  5. Pour in the sauce. Stir through the spinach allowing the heat to wilt it slightly. Serve topped with parmesan.
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