Fennel Sausage & Arugula Pasta Bake

Amy Massey
by Amy Massey
4 Servings
45 min

This fennel sausage and arugula pasta bake is an example of what makes Italian food so great and beloved around the world. It is easy to make and celebrates simple, fresh and delicious flavours.

It is the perfect kind of dish to serve family-style and the quantities can easily be adjusted to serve larger gatherings or a small casserole for two.

I find the freshness of my homegrown basil made this dish even more fulfilling. If like me, you have a passion for cooking, why not try growing your own herbs at home too?

A celebration of classic, simple, Italian flavours.

Easy to put together for family-style eating.

Topped with gooey mozzarella and full of the flavour from fresh, homegrown basil.

Fennel Sausage & Arugula Pasta Bake
Recipe details
  • 4  Servings
  • Prep time: 5 Minutes Cook time: 40 Minutes Total time: 45 min
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  • 500g dried fusilli or penne
  • 2 tbsps olive oil, divided
  • 6 good quality pork sausages
  • 3 cloves garlic, finely chopped
  • 1 tsp fennel seeds
  • Handful fresh basil leaves (around 12 torn and 5 whole)
  • 400g tin chopped tomatoes
  • 60g fresh arugula/rocket
  • 250g fresh mozzarella, torn into pieces
  • 6 cherry tomatoes, halved
  • Good pinch of salt
  • Freshly ground black pepper, to taste

Preheat your oven to 190 degrees celcius.
Remove the sausages from their casings.
Heat 1 tbsp olive oil in a frying pan and fry the sausage meat until cooked.
Add the garlic, fennel & torn basil leaves and cook for 1 minute.
Add the tin of chopped tomatoes and season well with salt and pepper.
Bring to a boil, then reduce the heat to low and simmer for 15 minutes.
Meanwhile, cook the pasta until al dente (about 2 minutes less than time on the packet instructions), then drain and set aside.
After the 15 minutes, when the sauce has reduced and thickened, stir in the cooked pasta.
Add the arugula and stir well.
Transfer to an ovenproof casserole dish.
Top with the cherry tomatoes, mozzarella and whole basil leaves.
Finish by drizzling 1 tbsp of olive oil on top.
Bake in the preheated oven for 20 minutes.
  • This tastes great served with a simple side salad and balsamic vinegar.
Amy Massey
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