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Sausage and Fennel Spaghetti Pie picture

Sausage and Fennel Spaghetti Pie

This is a great throw-together dish for a cold winter’s evening. The rich sausage, tomato and fennel sauce is covered in creme fraiche tossed spaghetti and then topped with mozzarella and cheddar. Warm, comforting and just a little bit naughty!

Serves 4
Cooks in
Difficulty Easy
Lotte DuncanMain

Ingredients

  • 6 large, meaty and good quality sausages
  • 2 tablespoons of olive oil
  • 2 carrots - peeled and diced
  • 2 sticks celery - diced
  • 3 cloves garlic - chopped
  • 1 large bottle passata (690g)
  • 1 tsp fennel seeds
  • Grated zest of half a lemon
  • 175g dried spaghetti - cooked in salted boiling water
  • 150 ml creme fraiche
  • A good handful of fresh basil leaves - torn apart
  • 125g mozzarella
  • 50g grated cheddar
  • a good handful of fresh basil leaves - torn apart
  • Salt and Pepper

 

Method

1.  Cut the skins off the sausages and break the meat up into little pieces. Heat the olive oil  in a large non-stick frying pan and then fry the sausage meat until brown. Continue to break it up, so it’s mince like.

2.  Remove with a slotted spoon to a plate, leaving the fat in the pan. Now add the carrots and celery and saute them for about 5 minutes, add the garlic. Stir together over the heat for a couple of minutes but don’t let the vegetables catch.

3.  Now stir in the passata, fennel seeds and lemon zest. Add the sausage meat back into the pan and season with salt and pepper. Simmer gently for 10 minutes.

4.  In the meantime pour the cooked spaghetti with 2 TBS of its cooking water into a bowl, pour in the creme fraiche and stir until completely covered.  Stir in the basil and season with a little salt and pepper.

5.  Pour your sausage sauce into large oven proof dish with high sides. Cover with the spaghetti. Don’t mix it in - the spaghetti is acting like a pie lid!

6.  Break the mozzarella up and dot it over the top. Sprinkle over the cheddar and then put into the oven and cook for 15 minutes or until it’s golden brown and crispy on top.

Recipe cta

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