This spicy sausage meatball pasta recipe is one from David...and it's delicious!! There's a few recipes already on Felly Bull with the combination of chilli flakes and fennel seeds - it's definitely one of our favourites. We also happen to love pork sausages and pasta, so I'm very glad this recipe turned out so well!!
The sausage meatballs have the chilli flakes and fennel seeds in them, which gives the lovely spice to the dish. Combine this with a full of flavour rich tomato sauce and pasta of your choice, you're definitely onto a winner.
We hope you enjoy it as much as we do!
Tips
- Make ahead – the sausages and sauce (steps 1 to 5) can easily be made either the day before or earlier in the day. When you’re ready to eat, gently reheat on the hob while you cook the pasta.
- This spicy sausage meatball pasta recipe is easily adapted if you’re cooking for less or more people.
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How to make this Spicy Sausage Meatball Pasta
Ingredients
- 6 pork sausages
- 2 tsp fennel seeds
- 1 tsp chilli flakes
- 1 to 1.5 tbsp olive oil
- 2 cloves garlic, finely sliced
- 1 onion, finely chopped
- 2 x 400g tins chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 300g pasta of your choice, eg spaghetti, tagliatelle, penne, rigatoni
- parmesan cheese, grated, to garnish
- freshly ground black pepper, to garnish
Instructions
- Start by preparing the sausages – remove the skins and discard and then roughly chop up the sausage meat in a bowl.
- Grind the fennel seeds and chilli flakes together with a pestle and mortar until the fennel seeds are lightly crushed. Add this to the bowl with the sausage meat and mix well to combine. Shape the seasoned sausage meat into 24 small meatballs.
- Heat the oil in a large frying pan on a medium heat and brown the meatballs for 3 to 4 minutes, remove and set aside.
- In the same pan, add more oil if required and add the onions and gently fry on a medium heat for 5 minutes, then add the garlic and fry for a further minute.
- Add the tomatoes, balsamic vinegar and oregano, stir then add the meatballs back in, simmer gently simmer for 15 minutes.
- Meanwhile, cook the pasta as per the packet instructions and serve with sauce and meatballs on top. Garnish with grated parmesan and freshly ground black pepper.
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Spicy Sausage Meatball Pasta
Equipment
Ingredients
- 6 pork sausages
- 2 tsp fennel seeds
- 1 tsp chilli flakes
- 1 to 1.5 tbsp olive oil
- 2 cloves garlic finely sliced
- 1 onion finely chopped
- 2 x 400 g (28 oz) tins chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tsp dried oregano
- 300 g (10.6 oz) pasta of your choice eg spaghetti, tagliatelle, penne, rigatoni
- parmesan cheese grated, to garnish
- freshly ground black pepper to garnish
Instructions
- Start by preparing the sausages – remove the skins and discard and then roughly chop up the sausage meat in a bowl.
- Grind the fennel seeds and chilli flakes together with a pestle and mortar until the fennel seeds are lightly crushed. Add this to the bowl with the sausage meat and mix well to combine. Shape the seasoned sausage meat into 24 small meatballs.
- Heat the oil in a large frying pan on a medium heat and brown the meatballs for 3 to 4 minutes, remove and set aside.
- In the same pan, add more oil if required and add the onions and gently fry on a medium heat for 5 minutes, then add the garlic and fry for a further minute.
- Add the tomatoes, balsamic vinegar and oregano, stir then add the meatballs back in, simmer gently simmer for 15 minutes.
- Meanwhile, cook the pasta as per the packet instructions and serve with sauce and meatballs on top. Garnish with grated parmesan and freshly ground black pepper.
Notes
- Make ahead – the sausages and sauce (steps 1 to 5) can easily be made either the day before or earlier in the day. When you’re ready to eat, gently reheat on the hob while you cook the pasta.
- This spicy sausage meatball pasta recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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