Spicy Sausage Bolognese


  • 400g Penne pasta
  • 1/2 tbsp Olive oil
  • 8 (450g) Sausages, meat squeezed out of sausage skins
  • A pinch of Fennel seeds
  • 75ml Red wine
  • 350g jar Sacla’ Whole Cherry Tomato & Chilli Pasta Sauce
  • Salt
  • Black pepper
  • Grates Parmesan to serve


  1. Cook pasta until al dente in boiling, salted water
  2. Heat olive oil in a pan and brown the sausage meat for a couple of minutes
  3. Stir in fennel seeds and wine and allow to simmer for 2-3 minutes
  4. Pour in Sacla’ Sauce and continue to simmer for a further 3 minutes
  5. Season to taste
  6. Drain pasta and return it to the pan
  7. Stir in hot sausage sauce and toss it well to coat
  8. Sprinkle with grated Parmesan to serve
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