Cherry Tomato & Fiery Chilli Pesto Pasta with Sausage & Fennel
Spicy 'Nduja sausage has been a Calabrian secret for years. Discover its rich flavour in this rustic recipe, made with Sacla' Cherry Tomato & 'Nduja sauce and golden roasted fennel. Choose the best sausages you can find to do the dish justice.
Share recipe
URL copied to clipboard!
Print recipe
Cook Time
30 mins
Serves
4
Ingredients
- 2 fennel bulbs, trimmed and roughly chopped
- 1 tbsp. olive oil
- Salt & black pepper to taste
- 6 pork sausages, skin removed and rolled into balls
- Cherry tomatoes
- 190g jar Sacla' Fiery Chilli Pesto
- 400g Pappardelle pasta, or pasta of your choice
- Handful flat leaf parsley, finely chopped
How to make the recipe
Step 1
Preheat the oven to 200°C/180°C fan. Add the fennel to a roasting tin, toss with oil and season well. Put in the oven and cook for about 20 minutes or until just tender and beginning to golden
Step 2
Add the sausage pieces to a hot frying pan. Cook for 10-12 minutes stirring occasionally, until brown on all sides
Step 3
Spoon in a jar of Sacla' Fiery Chilli Pesto, stir well and let it simmer gently until the sausage is cooked through. Remove from the heat and gently stir in the fennel
Step 4
Meanwhile, add the pasta to a pan of boiling salted water and cook as per pack instructions
Step 5
Drain and gently mix into the Pesto and sausage
Step 6
Transfer to serving dishes and top with chopped parsley
