Creamy Sausage Parpadelle

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  • 2 tbsp olive oil
  • 1 large brown onion, diced
  • 2 cloves garlic
  • 1 tbsp fennel seeds
  • 8 sausages, squeezed from casings
  • 150ml white wine
  • 1 tsp chilli flakes
  • 300ml chicken stock
  • 1 can chopped tomatoes
  • 2 tbsp tomato puree
  • 3 tbsp double cream
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 30g parmesan, grated
  • 400g parpadelle
  • 200g mozzarella, torn
  • Handful fresh basil, sliced


  1. Fry the onion in the oil until soft, then add the garlic and fennel seeds and fry until fragrant.
  2. Add the sausage and brown all over before deglazing with the white wine. Allow to bubble down a little.
  3. Add the stock, tomatoes and tomato puree and the chilli. Allow to bubble and thicken, then add the double cream and parmesan.
  4. Cook the pasta to packet instructions then toss in the sauce along with the mozzarella and chopped basil.
  5. Serve with a further grating of parmesan.