Fennel Sausage Gochujang & Vodka Pasta Recipe, by Gurdeep Loyal
by Gurdeep Loyal
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Easy
One of the leitmotifs of my cooking is fennel seeds – a signature ingredient used in both Punjabi and Italian cuisines – in almost everything. I adore the punchy lemony-anise hit they bring to any dish, sweet and savoury. For this reason my usually sparse refrigerator is rarely without Italian fennel sausages – grilled whole to a blackened char for the ultimate sarnies, or split open to sizzle in a pan for dreamy fennel sausage ragus. The spicy-savouriness of gochujang is the perfect note to add to this aniseedy chord, amped up further by the taste magnifying effects of vodka. With flavours this loud, only very gigantic pasta – like satisfyingly huge paccheri – will do. The bigger the better!
Ingredients for Fennel Sausage Gochujang & Vodka Pasta
- 2 Tbsp olive oil
- 1 large red onion, finely chopped
- 2 tsp fennel seeds, crushed
- 350g fennel sausages, cases removed
- 2 Tbsp gochujang
- 200g Tenderstem broccoli, ends trimmed
- 2 Tbsp tomato purée
- 3 Tbsp balsamic vinegar
- 1 Tbsp caster sugar
- 200g baby plum tomatoes, halved
- 125g soured cream
- 200g paccheri or rigatoni
- fine sea salt
- For the pangrattato topping
- 35g butter
- 2 garlic cloves, crushed to a paste
- 2 tsp herbes de Provence
- 50g panko breadcrumbs
- 2 Tbsp finely grated parmesan
How to make Fennel Sausage Gochujang & Vodka Pasta
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Heat the olive oil in a large frying pan, then gently fry the onion with a pinch of salt over a medium heat for 4 minutes. Next add the fennel seeds and sausage meat, and cook for 5 minutes until the meat starts to take on a little colour. Stir in the gochujang and cook for another minute.
Next, add the broccoli and 1¼ teaspoons of salt, cooking for 4 minutes until tender. Now stir in the tomato purée, vodka, balsamic vinegar and sugar, combining well.
Add the plum tomatoes, cover with a lid and cook over a medium heat for 5–6 minutes until they start to collapse into the sauce. Finally, stir through the soured cream, and cook over a low heat for 10 minutes. Remove from the heat, cover and leave for 30 minutes to let the flavours develop.
Meanwhile, make a crunchy pangrattato topping. Melt the butter in a frying pan, then add the garlic and dried herbs and fry for 1 minute. Add the breadcrumbs and parmesan, and cook over a medium–high heat for 5 minutes until toasty and golden. Transfer to a bowl and leave to cool completely and crisp up further.
Cook the pasta in a large pan of well-salted boiling water following the packet instructions. Drain, reserving a little of the pasta water.
Reheat the sausage sauce over a low heat, adding a little of the cooking water if needed, then stir through the pasta. Serve in large bowls with a very generous sprinkling of the crunchy pangrattato on top.
About the author
Gurdeep Loyal is a British-born food writer and culinary consultant known for his bold fusion of British and Indian flavors. Raised in Leicester by Punjabi parents, his cooking reflects a rich blend of heritage and innovation. With experience leading food trends at major brands like Marks & Spencer and Harrods, he now shares his expertise through writing, consultancy, and his online platform, Mother Tongue, which celebrates hybrid culinary cultures.
