Tomato and fennel seed sauce for pasta

The key to making this sauce is slow cooking to allow the flavours to develop. You’ll need an hour all in all. Freezes really well.

Tomato and fennel seed sauce for pasta
Prep time

Cook time

Total time


Serves: 4

  • Half a chorizo ring
  • 1 red onion or two banana shallots
  • 1 tin tomatoes (I like Waitrose tinned cherry tomatoes)
  • 3-4 garlic cloves
  • 3 sticks celery
  • 1 yellow pepper
  • 1 chilli pepper or 1 tsp harissa paste
  • 1 heaped tsp fennel seeds
  • 1 flat tsp sweet smoked paprika
  • 1 tsp Schwartz Spicy Italian seasoning
  • A gulg of dry white wine or dry sherry
  • Salt and pepper to taste
  • Half a teaspoon of sugar

  1. Peel the chorizo and cut into bite size pieces. Fry in a deep frying pan on low heat until crisped up and the fat has rendered. Add chopped onions and fry for a few minutes until translucent. Stir in chopped garlic, pepper sliced into thin strips and very finely chopped celery sticks. Cover with a lid and stew slowly for 5 minutes.
  2. Add the white wine or sherry and let the alcohol evaporate – this will take a couple of minutes or so.
  3. Add the tinned tomatoes and half a tin of water as well as the chopped chilli, finely chopped fennel seeds, smoked paprika, Spicy Italian seasoning, salt and pepper to taste. Cover with a lid and stew on low heat for 20 minutes. Check the seasoning, add more salt if needed and half a teaspoon of sugar.
  4. Take off the lid and cook for another 10 minutes.


Categories: Pasta