Sausage and Fennel Spaghetti Pie
For the pie:
Cut the skins off the sausages and break the meat up into little pieces. Heat the olive oil in a large non-stick frying pan and then fry the sausage meat until brown. Continue to break it up, so it’s mince like.
Remove with a slotted spoon to a plate, leaving the fat in the pan. Now add the carrots, celery and fennel and saute them for about 5 minutes. Add the garlic. Stir together over the heat for a couple of minutes but don’t let the vegetables catch.
Now stir in the passata, fennel seeds and lemon zest. Add the sausage meat back into the pan and season with salt and pepper. Simmer gently for 15 minutes.
In the meantime pour the cooked spaghetti with 2 TBS of its cooking water into a bowl, pour in the creme fraiche and stir until completely covered. Stir in the basil and season with a little salt and pepper. Stir in the parmesan.
Pour your sausage sauce into large oven proof dish with high sides. Cover with the spaghetti. Don’t mix it in - the spaghetti is acting like a pie lid!
Break the mozzarella up and dot it over the top. Sprinkle over the cheddar and then put into the oven and cook for 15 minutes or until it’s golden brown and crispy on top.
Then eat enormously.
For the garlic bread:
First of all put the whole bulb of garlic into some foil. Sprinkle over a little olive oil, fold up and place in the oven for 25 minutes.
Once cooked, pop the softened cloves out of the bulb into a bowl. Add the butter, the other garlic, parsley, gruyere and some salt and pepper. Stir well.
Slice the bread at intervals, but not all the way through.
Place onto of some greaseproof paper which in turn is onto of some foil. Make sure it’s all big enough to be able to wrap securely.
Divide the mozzarella between each cut of the bread, then fill the top with the garlic butter.
Fold the paper and foil around and secure.
Cook for 20 minutes.
After this time put the oven up to 200c. Remove the bread.
Unwrap the top of the foil, but leaving it underneath. Just open enough to allow the top to brown. Replace into the oven for 10 minutes or until golden brown.
- 6 large, meaty and good quality sausages
- 2 tablespoons of olive oil
- 2 carrots - peeled and finely diced
- 2 sticks celery - diced
- 1 bulb fennel - thinly sliced
- 4 cloves garlic - chopped
- 1 large bottle passata (690g)
- 1 tsp fennel seeds
- Grated zest of one lemon
- 200g dried spaghetti - cooked in salted boiling water
- 175 ml creme fraiche
- 25g grated parmesan
- A good handful of fresh basil leaves - torn apart
- 250g mozzarella
- 100g grated cheddar
- Salt and Pepper
- 1 bulb of garlic - left whole
- 1 large rustic style french bread
- 150g butter - softened
- 6 extra cloves of garlic - chopped
- a handful of parsley - chopped
- 50g gruyere cheese
- 125g ball of mozzarella
- Salt and pepper
- Tin foil
- Greasproof paper
HOW IT WORKS
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