Sausage and Fennel Pasta Bake


  • 500g penne, fresh
  • 600g pork sausage meat
  • 1 onion, finely chopped
  • 80g fresh fennel bulbs, chopped into 1cm pieces
  • Fennel fronds, finely chopped
  • 1 garlic clove, finely chopped
  • 1 tsp ground fennel seeds
  • 80ml white wine
  • 1 tsp chilli flakes
  • 500ml chicken stock
  • 300ml single cream
  • 75g butter
  • 60g plain flour
  • Salt and pepper, to taste
  • 100g parmesan 


  1. Preheat the oven on Recipes/Pork Pasta Bake (Step 1 - Circulaire 170°C/ Steam 70% / 20 minutes, Step 2 - Grill 210°C / 300W microwave / 3 minutes)
  2. Heat a splash of olive oil in a frying pan over medium heat. Add the sausage meat. Using two wooden spoons, break the meat into small pieces. Allow to fry for approximately 10 minutes, until the sausage is browned.
  3. In a separate pan, add the stock, cream, butter and flour. Select setting 7 on the induction hob, whisk continuously until thickened.
  4. Add the ground fennel to the pork mince and stir, then pour in the white wine and allow to evaporate.
  5. Add the pasta, onion, fennel (without the tops), chilli, garlic to the white sauce, and a little seasoning to taste. Finally, add the pork and fennel mixture. Stir well to combine, and pour into a large oven dish.
  6. Generously grate parmesan over the top of the dish and place into the Smeg Omnichef oven. Press start to commence the cooking process.
  7. Remove from the oven and top with the remaining fennel fronds and serve.

Appliances used


Kitchenware, Cookware, Frypans, Black, 50's Style , 24 cm
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Hob, Aesthetics: Classic, Induction, 80 cm, Built-in: Ultra-low profile or Fully Flushed
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Oven, Linea, Galileo cavity: Omnichef, 60cm, Multitech, Black, Vapor Clean
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