Photo of Fennel & sausage tagliatelle by WW

Fennel & sausage tagliatelle

Points® value
Total Time
25 min
10 min
15 min
A quick & light pasta dish that’s perfect for all the family.


White pasta, dry

250 g, tagliatelle

Calorie controlled cooking spray

4 spray(s)


1 large, finely chopped


2 clove(s), crushed

HECK Chicken Italia Chipolatas

8 sausage(s), grilled


1 individual, trimmed and finely sliced, fronds saved

Chilli flakes

2 teaspoon(s), level, plus extra to serve


½ zest(s) of 1

Lemon Juice, Fresh

1 tablespoon(s)

Half Fat Crème Frâiche

4 tablespoon(s), level

Parsley, fresh

10 sprig(s), fresh, chopped


  1. Bring a large pan of water to a boil, add the pasta and cook for 10 minutes.
  2. Meanwhile, mist a large, deep, nonstick frying pan with cooking spray and cook the onion over a medium heat for 6-8 minutes until softened. Add the garlic and cook for 2 minutes.
  3. Slice open the sausages, add the meat to the pan and fry, breaking it up with a wooden spoon, for 5 minutes. Add the fennel and chilli flakes to the sausage and onion mixture, and stir to combine.
  4. Drain the pasta, reserving 250ml of the cooking water.
  5. Add the lemon juice, crème fraîche and a splash of the reserved pasta water to the sausage mixture, stir well, then cook for 1 minute. Season to taste.
  6. Toss the pasta with the sausage and fennel sauce, adding a little more of the pasta water to loosen the sauce if it’s too thick.
  7. Divide the pasta between plates and scatter over the lemon zest, reserved fennel fronds, parsley and extra chilli flakes. Serve with the lemon wedges on the side for squeezing over.


Swap the crème fraiche for 0% fat natural Greek yogurt, if you like.