fennel sausage conchiglioni

Chestnut, Fennel and Sausage | Batch Pasta Sauce Recipe

Sometimes, you just need a meaty, saucy, hearty bowl of pasta. Try this recipe, where complex fennel cuts through rich pork, conchiglioni stands up to thick, wine-infused sauce, and fresh parsley freshens everything up with a floral kick. A batch of this will feed 4 hungry people, or scale it up as it’s great in the freezer.


  • 450g Lincolnshire sausages
  • 150g chestnuts, vacuum packed.
  • 1 large clove of garlic
  • 5 fresh sage leaves
  • 1/2 tsp black pepper
  • 1tsp fennel seeds
  • 1tbsp olive oil
  • Small glass of red wine
  • 500g conchiglioni pasta
  • 2tbsp flat or curly leaf parsley
  • 1 large onion (chopped finely)
  • 100g mushrooms
  • 2 400g tins of peeled tomatoes

fennel sausage conchiglioni ingredients


  1. Before you start, skin the sausages, then shape the meat into small balls. Chop the chestnuts roughly too.
  2. Add olive oil to a deep-bottomed pan, then fry the onions, mushrooms & garlic, chopped, at a medium heat.
  3. After around 5 minutes, add the sausage and chestnuts.
  4. Next, go in with the fennel, pepper & sage (smash these ingredients up in a pestle and mortar first).
  5. Fry until the sausage is well browned (but not cooked through).
  6. Break up some of the sausage balls as you cook it down, these will be your sacrifices. They’ll ensure that all the sauce gets the nice meaty flavour.
  7. Next, add the red wine. Leave cooking for at least 5 minutes, this will evaporate off the alcohol and leave the rich flavour of the wine.
  8. Turn the heat down to medium and add the passata. Allow the mix to bubble away gently for at least 20 minutes. Stir occasionally and make sure there’s no sticking.
  9. Cook your pasta in salted water at the start of this 20 minutes. Keep a little of the cooking water afterwards – it’s great to have flavourful, starchy water to add to the sauce if it ends up too thick.
  10. Once the pasta is ready, mix in your parsley with the sauce, then immediately mix everything together.
  11. Top with a small amount of strong cheese. Parmesan is a good option.




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