Chicken Sausage Pasta with Fennel & Olives


COOKING TIME: 18 minutes


  • 600g Chicken Sausages – from Red Lea Chicken 
  • 1 packet of Pasta, Penne or Spirals
  • Rice Bran Oil
  • 1 Onion, diced
  • 3 cloves of Garlic, diced
  • 1 tsp Paprika
  • 1 Bull Horn Pepper, diced
  • 1 bulb Fennel, finely sliced
  • 150g stuffed Green Olives, chopped
  • 200ml Pomegranate juice
  • 1 500ml Jar Pasta Sauce
  • 1 heaped tbsp dark Drown Sugar
  • 1 tbsp Balsamic Vinegar 
  • Salt & Pepper
  • Extra virgin olive oil
  • Parsley, chopped
  • Parmesan, grated


  1. Cook the pasta in salted boiling water, 14 minutes approx.
  2. Meanwhile in a medium pot on a medium to high heat, add a splash of oil and sauté the onion and garlic for a few minutes. 
  3. Then add the paprika, pepper and fennel and continue cooking for a further 4 minutes stirring occasionally.
  4. Add the olives, pomegranate juice, pasta sauce, sugar and vinegar. Bring to a gentle simmer.
  5. Over the top of the simmering sauce hold each sausage one by one and slide the chicken mince out in 1cm intervals which will create tasty little chicken dumplings.
  6. Simmer for six minutes then add the pasta and mix thoroughly.
  7. Season with salt and pepper, drizzle with olive oil and top with parsley and parmesan.