DukesHill Ingredients
400g pork sausages, skinned or sausage meat
Regular price
Regular price £0.00 Sale price £4.95
Other Ingredients
300g Spirali or Fusilli pasta (or any shaped pasta will do)
150g ricotta
50g Parmesan, finely grated
2 tbsp olive oil
2 garlic cloves, finely sliced
1 tsp fennel seeds, crushed
60g Puy lentils
400g tin chopped tomatoes
1 tbsp tomato puree
300ml chicken stock


Rated 5 stars by 1 users

The sausage sauce is equally good with linguine or pappardelle. Just stir in the ricotta and Parmesan through the sauce before serving.
Category Dinner
Serving 4
Prep Time 10 minutes
Cook Time 1 hours


  1. Step 1 Pre heat oven to 180’C/ 160’C fan/gas mark 4.

  1. Step 2 Cook the pasta until al dente then drain and refresh with cold water.

  1. Step 3 Heat the oil in a pan over a medium heat and crumble in the sausage meat. Break up with a fork to avoid big clumps forming. Add the garlic and fennel and cook for two minutes.

  1. Step 4 Add the lentils and tomato puree and then pour in the tomatoes and stock. Give everything a stir and simmer gently for 25 minutes until the sauce has thickened slightly. Remove from the heat.

  1. Step 5 Place the cooked pasta in a buttered baking dish. Top with the sausage sauce.

  1. Step 6 Dollop blobs of the ricotta and the Parmesan over the top.

  1. Step 7 Bake in the oven for 25 minutes until bubbling and golden.

  1. Step 8 Serve with a green salad.

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