Chunky sausage and fennel pasta bake

Celebrate the new season with this tasty spring-inspired recipe

15 mins preparation | 30 mins cooking | Serves 6



  • 2 heaped cups chunky dried pasta
  • 1 tbsp oil
  • 6 meaty sausages
  • 3 cloves garlic, crushed
  • 2 fennel bulbs, trimmed, halved longwise, thinly sliced
  • ½ tsp fennel seeds
  • ½ tsp dried oregano
  • 550g store-bought arrabiata-style pasta sauce
  • 1 cup grated cheese


  1. Preheat oven to 190°C. Cook the pasta according to packet directions and drain, reserving ¼ cup of the starchy cooking water.
  2. While the pasta is cooking, heat the oil in a frying pan and split the sausages lengthways with a sharp knife. Push the sausage meat out of its casings and into the hot pan; discard the casings.
  3. Crumble the sausage meat with a fork or masher, and cook until the meat is starting to brown. Add the crushed garlic and sliced fennel and cook for 5 minutes or until the fennel has become tender.
  4. Add the fennel seeds and oregano and cook for 2-3 minutes, then pour in the sauce and a dash of the reserved starchy water. Bring to a simmer.
  5. Fold in the cooked pasta and pour into a heatproof dish. Top with grated cheese and bake for 25 minutes until golden and melted.

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