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97% would make again

One-Pot Fennel And Sausage Pasta

by Matthew Johnsonfeatured in 3 Seasonal Recipes To Try In May


for 8 servings

  • 1 lb hot italian sausage (455 g)
  • 1 large onion, sliced thin
  • 5 cloves garlic, sliced
  • 1 fennel bulb, sliced thin
  • 1 tablespoon dried oregano
  • salt, to taste
  • pepper, to taste
  • 6 oz tomato paste (170 g)
  • 14 ½ oz canned chopped tomato (410 g)
  • 1 lb orecchiette pasta (455 g), cooked
  • ½ cup shaved paresan cheese (55 g)
  • 1 cup mozzarella pearl (115 g)

Nutrition Info

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    Calories 489
    Fat 21g
    Carbs 50g
    Fiber 3g
    Sugar 6g
    Protein 23g

Estimated values based on one serving size.


  1. Add the sausage to a large pot on medium high. Cook until browned. Remove temporarily from the pot.
  2. Add sliced fennel, onion, garlic, oregano, salt and pepper. Cook until the onions and fennel are golden and caramelized.
  3. Add the tomato paste, chopped tomatoes, and meat. Stir and cook until the tomato paste has darkened and is aromatic.
  4. Bring to a boil, reduce to simmer, and cook until the sauce thickens slightly.
  5. Add the cooked pasta, the grated parmesan, and the mozzarella pearls. Stir until well combined and heated through.
  6. Garnish with fennel fronds, (the green leaves of the fennel bulb).
  7. Enjoy!