Easy Tuscan Sausage Pasta
An incredibly rich and delicious Tuscan Sausage Pasta made with tomato, white wine, fennel seeds and garlic. This recipe is super easy to make and ready in around 30 minutes. Serve with plenty of crusty bread for mopping up the sauce!
Servings: 4 - 6 servings
Calories: 611kcal
Ingredients
- 1 tablespoon olive oil
- 3-4 large Tuscan sausages with fennel (400g) see notes
- 1 clove garlic
- 2 ½ cups passata (tomato puree US) tomato puree US
- ¼ cup white or red wine (70ml)
- 1 teaspoon fennel seeds
- ½ teaspoon chilli flakes (red pepper flakes)
- 1 lb Pici pasta (dried or fresh) or other pasta of choice (500g)
- Salt and pepper
Instructions
- Add the olive oil to a large frying pan. Remove the sausages from their casings and break them up with the side of a wooden spoon whilst frying until browned.
- Next, add the chopped garlic, fennel seeds and chilli flakes and saute for 1-2 minutes until the garlic is fragrant but not browned. Add the white wine and let it reduce by half.
- Add the passata and stir everything together. Simmer for 25-30 minutes until the sauce has thickened and reduced slightly. Taste for seasoning and add salt and pepper to taste.
- 10 minutes before the sauce is ready cook your pasta according to packet instructions until al dente (for long pasta we recommend using Pici or use a short pasta shape such as rigatoni, penne or trofie). Remember to always add your pasta straight into the sauce and toss until thoroughly coated before serving. Serve topped with freshly grated Parmigiano Reggiano.
Notes
- Tuscan sausages - Italian sausages vary from region to region and town to town. Supermarkets in Italy usually sell sausages that are local to the area. Tuscan sausages are sweet and heavily seasoned with salt. They also contain red wine, fennel and garlic.
- Use high-quality ingredients - It's so important to use high-quality ingredients especially when it comes to the sausages and tomatoes (I recommend Mutti or Cirio passata).
- Taste before seasoning - Tuscan sausages are heavily seasoned so I don't usually need to add any additional salt to the sauce. Make sure to taste the sauce at the end of cooking and add any extra salt to taste.
- Pasta - If you want to use a long pasta shape we recommend using Pici pasta (dried or homemade) or if using a short shape we love using Trofie or Rigatoni.
- Storage - The sauce will keep well in the fridge for 2-3 days and can be reheated in a pan until piping hot (add water to loosen). You can also freeze the sauce in suitable containers for up to 4 months.
Nutrition
Calories: 611kcal | Carbohydrates: 73g | Protein: 22g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 525mg | Potassium: 830mg | Fiber: 5g | Sugar: 7g | Vitamin A: 581IU | Vitamin C: 13mg | Calcium: 55mg | Iron: 4mg