Pasta with Sausage, Fennel & Ricotta

Pasta with Sausage, Fennel & Ricotta

This stunning pasta recipe will not disappoint. It's worth hunting out authentic Sicilian sausages from a deli but if you can't find them, just use good quality pork sausages and add a teaspoon of fennel seeds.

Categories: Meat, Pasta

Serves: 4-6 Preparation time: 15 mins Cooking time: 50 mins



  • 4 tbsp Filippo Berio Olive Oil
  • 1 onion, peeled and finely chopped
  • 2 small fennel bulbs, finely sliced
  • 2 garlic cloves, peeled and crushed
  • 6 Italian fennel sausages
  • 2 x 400g cans Cirio Chopped Tomatoes
  • 75ml white wine
  • Zest of 1 lemon
  • 500g pasta bows
  • 4 tbsp fresh Parmesan cheese
  • 200g fresh ricotta cheese
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil


  1. Heat 2 tbsp of olive oil in a large frying pan. Add the onion, fennel and garlic and cook for 10 minutes until soft. Remove and set aside.
  2. Heat the remaining olive oil and add the crumbled sausage meat. Cook for 5 minutes, stirring with a wooden spoon to break up the meat.
  3. Add the wine and cook for 2 minutes until almost completely reduced. Return the onion and fennel mixture to the pan with the tomatoes and lemon zest and simmer for 20 minutes.
  4. Meanwhile, cook the pasta in a large pan of boiling salted water for 10 minutes, or according to packet instructions. Drain the pasta, put it back into the pan and stir in the sauce.
  5. Spoon into a warmed bowl and sprinkle over the Parmesan cheese. Serve with a dollop of ricotta cheese and drizzle over Filippo Berio Extra Virgin Olive Oil.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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