Whole Cherry Tomato and ‘Nduja Pasta with Sausage and Roasted Fennel


  • 2 fennel bulbs, trimmed and roughly chopped
  • 1 tbsp olive oil
  • Salt and black pepper
  • 6 good quality pork sausages, skin removed and rolled into balls
  • 350g jar Sacla’ Whole Cherry Tomato with ‘Nduja Sauce
  • 400g pappardelle pasta, or pasta of your choice
  • Handful flat leaf parsley, finely chopped


  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.
  2. Add the sausage pieces to a hot frying pan. Cook for 10-12 minutes stirring occasionally, until brown on all sides.
  3. Tip in the Tomato and ‘Nduja Sauce, stir well and let it simmer gently until the sausage is cooked through. Remove from the heat and gently stir in the fennel.
  4. Meanwhile, add the pasta to a pan of boiling salted water and cook as per pack instructions.
  5. Drain and gently mix into the sauce.
  6. Transfer to serving dishes and top with chopped parsley.
Serves: 4Cooking time: Share recipeReview this recipe


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