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Photo of Rigatoni with Italian sausage, fennel and rocket by WW

Rigatoni with Italian sausage, fennel and rocket

Total Time
35 min
15 min
20 min
Go beyond bangers and mash and serve sausage crumbled into pasta with greens. A throw-together meal you’ll come back to time and time again.


Dry pasta

240 g, (rigatoni)


300 g, trimmed, cut into small florets

Brown onion

1 medium, finely chopped


1 small, trimmed, finely chopped

Fresh rosemary

2 tsp

Extra lean pork sausage

175 g, (fennel flavour), casings removed, crumbled

Chicken stock

½ cup(s), (125ml)


220 g, (2 bunches), shredded

Fresh flat-leaf parsley

2 tbs, plus 1 tbs extra

Oil spray

1 x 3 second spray(s)


  1. Cook pasta in a large saucepan of boiling salted water following packet instructions until just tender. Adding the broccoli for the last 3 mins of cooking time. Drain well. Return to pan.
  2. Meanwhile, lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the onion and fennel, cook stirring occasionally for 5-6 mins or until softened. Add rosemary and cook stirring for 1 minute. Add sausage meat and cook stirring with a wooden spoon to break up lumps for 6-7 mins or until browned.
  3. Add stock to pan and simmer, uncovered, for 3-4 mins or until reduced by half. Add sausage mixture to hot pasta with the rocket and parsley. Toss to combine. Season with freshly ground black pepper. Serve sprinkled with extra parsley.


TIP: You can use any type of short pasta such as penne or shells.