British Chef Stevie Parle’s Sausage Pasta Recipe | The kitchen

Stevie Parle is a British chef, serial restaurateur, writer and food entrepreneur on a mission to deliver great value, nutritious and nature-friendly pasta. Stevie was named Young Chef of the Year in 2010. He has since formed Stevie Parle Restaurants with business partner Liam Nelson. Today his main focus is his casual fresh pasta brand pastaio, and the critically acclaimed pop-up plant store and supper club JOY in Marylebone.

He shares his sausage pasta recipe with The Kitchen: a comforting dish made more complex with a pinch of fennel. This could become your new fall-back family meal.

This is one of the easiest pasta sauces I know and I often use it as a family backup meal. It’s a simplified version of the one we serve at Pastaio. Try to get fresh Italian sausages from a deli if you can, they are made with coarse meat and lightly fermented for a nice flavor. If you can’t find Italian sausages, add a little finely diced pancetta to the sausage when frying it for that all important jerky flavor.

Sausage Pasta by Stevie Parle

Servings: 4 to 6 people

Cooking time: 30 minutes + 2 hours simmering.


  • 2 teaspoons of fennel seeds
  • 1 dried red chilli, crushed
  • A small handful of rosemary leaves, chopped
  • Olive oil
  • 2 garlic cloves, thinly sliced
  • 400 grams of Italian sausages
  • 250ml white wine
  • 2 tomatoes, coarsely chopped
  • 500 grams Malloredus pasta (If you can’t find malloredus, you can use conchiglie or another shape that will hold the sauce well, such as Orecchiette.
  • A handful of grated parmesan
  • A few handfuls of fresh oregano leaves or 1 teaspoon of dried oregano


  1. Crush the fennel seeds, chili and rosemary in a pestle and mortar until ground and well combined.
  2. Heat a drizzle of olive oil in a nice casserole over medium heat and add the garlic. When it begins to color and become sticky, add the fennel mixture, stir for a moment.
  3. Now squeeze the sausage meat out of the skins and into the pan. Fry until the meat is brown, breaking it up a little with a spoon during cooking.
  4. Moisten with the white wine and let reduce.
  5. Add the tomatoes, then lower the heat and cook over very low heat for a few hours.
  6. Once the sauce is ready, bring a pot of salted water to a boil and cook the pasta according to the package directions. Drain and keep some of the cooking water.
  7. Stir the pasta into the sausage sauce, then add the parmesan and a little cooking water if it’s too thick, sprinkle with parmesan or toasted breadcrumbs. Serve immediately.

Associate it with a Nero d’Avola. The classic Sicilian red that never breaks the bank.

Read more about Stevie Parlé

Restaurateur, writer and food entrepreneur, Stevie Parle began his career at internationally acclaimed restaurants such as the River Café, Moro, Petersham Nurseries and New York’s Spotted Pig. He also spent this period traveling through Asia, Europe and the Middle East, which strongly influenced his cooking style and references.

Stevie has written countless recipe articles, several books and presented a series of food documentaries in the UK.