Quick and Easy Sausage Pasta

This is exactly the sort of pasta that earns a permanent place in the weeknight rotation.

Rich tomatoes, fennel-spiced sausage meatballs, sweet piquillo peppers and plenty of garlic come together in under half an hour, but still taste like something you’ve spent far longer cooking.

The mojo de ajo oil is what pulls everything together. The garlic-infused oil adds depth to the sauce, while the softened garlic pieces melt into the tomatoes as everything simmers away.

It’s quick, deeply comforting and full of flavour without requiring much effort - the kind of dinner that works just as well eaten from bowls on the sofa as it does served up properly with salad, bread and a lot of pecorino.

Serves 4

Why This Recipe Works

Chilli and fennel sausages bring most of the heavy lifting here. The fennel adds sweetness and warmth, while the chilli gives just enough heat without overpowering the sauce.

Piquillo peppers soften into the tomatoes, adding a subtle sweetness that balances everything out, while spinach gives the sauce a bit more body and turns it into something closer to a proper meal rather than just pasta and sauce.

And then there’s the mojo de ajo - rich garlic oil with soft garlic pieces that give the whole dish a deeper, slower-cooked flavour in very little time.

You’ll Need

• 1 tbsp mojo de ajo garlic oil
• 1 tbsp garlic from the mojo de ajo jar
• 6 chilli and fennel sausages, skins removed
• 600g chopped tomatoes
• 300g fusilli pasta
• 4 frozen spinach nests
• 4 piquillo peppers, sliced
• Pecorino cheese, grated

To Make

• Bring a large pan of salted water to the boil ready for the pasta.
• Remove the sausage meat from the skins and roll into rough meatballs.
• Heat the mojo de ajo oil in a large frying pan over a medium-high heat. Add the sausage meatballs and cook until browned all over.
• Lower the heat slightly and stir through the chopped tomatoes, spinach and garlic from the mojo de ajo jar. Simmer for around 10 minutes until rich and properly combined.
• Meanwhile, cook the pasta until al dente.
• Drain the pasta, reserving a little pasta water, then add straight into the sauce along with the sliced piquillo peppers.
• Toss everything together until the pasta is well coated. Add a splash of pasta water if needed to loosen the sauce.

A Few Small Things That Make It Better

Use good sausages if you can - it makes a noticeable difference here because they flavour the entire sauce.

Don’t rush browning the sausage meatballs either. The colour adds depth and helps the sauce taste far richer than the cooking time would suggest.

And always keep a little pasta water back. It helps the sauce cling to the pasta properly instead of sitting underneath it.

Best Served With

A sharp green salad, garlic bread or something simple for mopping up the sauce.

And ideally, extra pecorino.

Easy Swaps

• Swap fusilli for rigatoni or penne
• Add courgette or aubergine for extra vegetables
• Use plant-based sausages for a vegetarian version
• Add chilli flakes if you prefer more heat

FAQs

What are chilli and fennel sausages?

They’re sausages seasoned with fennel seeds and chilli, giving them a slightly sweet, savoury flavour with gentle heat. They work particularly well in tomato-based pasta sauces.

What is mojo de ajo?

Mojo de ajo is a Mexican-style garlic oil made with slowly cooked garlic, oil and chilli. It adds richness and depth to sauces, vegetables and pasta dishes.

Can I make this ahead?

Yes. The sauce keeps well in the fridge for up to three days and tastes even better once the flavours settle.

Can I freeze it?

The sauce freezes very well. Freeze separately from the pasta for the best texture.

What pasta works best?

Fusilli, rigatoni and penne all work well because the sauce catches in the ridges and folds.