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Italian Pork and Fennel Pasta

by Gordon

There’s something particularly satisfying about about realising that you’re out of time to get to the shops before dinner is due on the table, but you’re darling wife has ensured that everything you may need for a very very tasty dinner that 4 + people will love is easily to hand.

Sausages are one of those things that most of us have in the freezer for those ‘just in case’ moments when you’ve got a few more sub 8yr olds to feed (which kid doesn’t enjoy a snag with a bit of sauce?) when they’re suddenly at yours for dinner. Well this happens to us a bit, so we usually have a couple to hand.

Personally, I love pork and fennel sausages, bit of a match in heaven really. They balance each other beautifully. In our case, when it’s in season, you can pretty much count on having a fennel in the veggie cooler as well. Couple this with some eschalots, garlic, a splash of white wine and some artichokes and you’ve got the makings for a classic Italian meal.


Pork and fennel pasta recipe

What you need for  4-6 people
6-8 Pork & Fennel Sausages cut into 1 inch chunks
1/2 head of fennel shaved on a mandolin
4 eschallots finely diced
4 cloves garlic diced
8 artichoke hearts cut into quarters
Good handful of ripped basil leaves
1/2 cup of white wine
Olive oil
Pepper and Salt
Shaved parmesan cheese
750 gm pasta (even better if you can make it fresh see my favourite recipe here courtesy of Mr Jamie Oliver )


Take 3 healthy tbs of olive oil and gently brown your french eschallots, add the sausage and start to brown up. Add the garlic and sear away.Add about half your shaved fennel and cook away on medium heat for about 5 minutes.

Pour in the wine half at a time and de-glaze your pan. Wait until the wine has reduced by half and then add the rest of the fennel and the artichokes. Toss through thoroughly and add half your shredded basil. You’re pretty much done, how easy was that??

Take your fresh pasta and then toss through the sausage/fennel/artichoke sauce and add the last of your basil leaves with some shaved parmesan. Matches beautifully with a chilled Pinot Gris or a lovely semi cool Pinot Noir.





Hanging the pasta out makes me thing someone’s mama has been to visit. What’s your extra kid go to dish?







Bake Play Smile

About Gordon Eckel

Gordon Eckel, a foodie and (rock) wall climber extraordinaire. He worked in some of Sydney’s top restaurants, but decided that he liked cooking for his friends more, so ran away and joined the circus (aka managing Sydney nightclubs). Six years ago and after a few too many creamy pastas he weighed 105 kg with a ridiculously high cholesterol. He changed his eating ways, wore out a treadmill and dropped 25 kilos in three months. Now he is renown for cooking deceptively healthy food and for proselytizing about the marvels of the great Australian red.

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  1. I’m not usually a huge fan of fennel but I must say that your photos are so beautiful that I’d be willing to eat anything you cook 🙂

  2. Wow I am a bit of a pasta addict and this one looks amazing. Definitely going on my must-make list!! Love the combination of the pork sausages and the fennel. Thank you so much for linking up with our Fabulous Foodie Fridays party! xx

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