Spaghetti with spiced sausage and fennel sauce from Diana Henry at The Sunday Telegraph by Diana Henry

  • fennel
  • fennel seeds
  • onions
  • spaghetti pasta
  • superfine sugar
  • dried red pepper flakes
  • hot Italian sausages
  • canned cherry tomatoes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on December 13, 2019

    Just made - only difference is I used merguez sausages (spiced, thin beef lamb merguez originating from Algeria, quite popular in France too), and I used Luxembourgish cremant/bubbly as the wine - as those were what I had on hand that most resembled the original ingredients. I don't think this made much difference. This was a great, spicy, flavourful and comforting dish - and I agree you can't indeed taste the fennel much :) Deceptively simple too, although the cooking itself takes a long time (which it needs) - you can do the sauce the day before if that helps or separately to reheat and use as and when you make the pasta. What I don't agree is that it makes six servings, about four for me if that!

  • e_ballad on January 01, 2017

    Also found in Diana's book 'Simple', this absolutely lives up to the title. Jam-packed with flavour, though was not overwhelmingly 'fennel-y'. Made 6x large serves.

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