Name: Fennel and Sausage Radiatori Pasta
Yield: 6
Cuisine: Italian
Ingredients: Sour dough radiatori Pasta (you can use regular pasta if you can’t find sour dough, or a fusilli); 1 fennel bulb, bulb thinly sliced, fronds diced and reserved; 2 garlic cloves, thinly sliced; 2 tbsp olive oil; 2 tbsp Mary Had a Lot of Lamb; 12 oz Italian style sausage, casings removed; 1 cup coarsely grated parmesan cheese, plus more to serve; 1 lemon, juiced

Fennel and Sausage Radiatori Pasta

So this is cool.

A healthy pasta using a natural sourdough culture! Perfect for this easy pasta dish to add more depth of flavour when combined with our 'must-have' Mary blend.

Pasta Fermentata is a delicious, easy-to-digest, and highly nutritious alternative to regular wheat pasta. They take inspiration from the age-old practice of fermentation to make sourdough bread.

Feel free to use regular whole wheat pasta in substitution, but we highly recommend trying this out!

There is something so comforting about a sausage pasta dish; layered with flavour and healthy vegetables. Spring is coming any day now, but our comforting pasta's are getting us through the yo-yo weather to brighter days.

Mary Had a Lot of Lamb is showing its versatility in ever season - from winter pasta to summer salad dressings. You really need to try it, taste what your food is missing.

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Fennel and Sausage Radiatori Pasta

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Servings

6

Image of Fennel and Sausage Radiatori Pasta

Ingredients

Sour dough radiatori Pasta (you can use regular pasta if you can’t find sour dough, or a fusilli)
1 fennel bulb, bulb thinly sliced, fronds diced and reserved
2 garlic cloves, thinly sliced
2 tbsp olive oil
2 tbsp Mary Had a Lot of Lamb
12 oz Italian style sausage, casings removed
1 cup coarsely grated parmesan cheese, plus more to serve
1 lemon, juiced

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Directions

Bring a pot of water to a boil with a generous amount of sea salt. Add the pasta and cook according to directions. Strain over top a heat proof container and reserve about 2 cups of pasta water.
In a large pan, heat 1 tbsp of olive oil over medium high heat. Add the sausage, breaking up as it cooks. Cook until beginning to brown.
Add in the fennel bulb, garlic, Mary Had a Lot of Lamb and 1/2 cup of the reserved pasta water. Cook until the fennel is soft. About 8-10 minutes. Add more of the reserved pasta water if the pan is looking dry before the fennel has softened.
Stir in the pasta and add in about ½ cup of the reserved pasta water. Cook until liquid has absorbed and starting to thicken and cling to the the pasta to form a sauce. Add more pasta water if needed.
Stir in parmesan and lemon juice before serving.

SHOP ALL

All-Natural / Gluten Free / Low Salt / No fillers / Clean, Inspiring Flavours

The Mary blend; It's the 'must have blend' in your pantry. Loaded with herbs, turmeric and sumac; its mission is to make you the winner in your kitchen.

And not just on lamb - Mary also had a lot of chicken, fish, potatoes, pork, beef, soup, breads; you name it!

Use a little, or use a lot - and season with a little salt to taste.

Tip: It's herb heavy nature makes it an amazing component to a quick salad dressing; just add oil and lemon.