Serendipity Sauce
Sometimes the best dishes are made in a rush with just a few simple ingredients. That happened last night. A bunch of parsley, a tired head of broccoli, a can of tomatoes and some hastily defrosted pork and fennel seed sausages sauced a bowl of delicious gluten free pasta. Topped with grated parmagiana reggiano and washed down with a glass of wine, our dinner was a feast!
4 best quality pork & fennel seed sausages
1 teaspoon fennel seeds
1 can crushed tomatoes
4 cloves garlic
1 tablespoon olive oil
½ cup chopped parsley
Salt pepper and sugar to taste
1 head of broccoli cut into flowerettes
Remove the sausage from the casings. Heat 1 tablespoon of olive oil and sizzle the fennel seeds for a few minutes. Crumble the sausage into the pan and brown the meat, breaking up any clumps with the back of a wooden spoon. If the sausages are particularly fatty you may need to drain off the fat before adding the tomatoes. Cook the sauce until thick, season with salt pepper and a little sugar. Remove from the heat, stir in the parsley and spoon over the pasta.
While the sauce is cooking, bring a large pot of water to the boil and cook the pasta according to the time specified by the manufacturer. Add the broccoli flowerettes for the last 3 minutes of cooking time. Drain, and serve topped with sauce and parmagiana reggiano cheese.
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15 comments on “Serendipity Sauce”
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Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
It was serendipity indeed.
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Did you make it?
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Not yet. But I’ve got it on my Sandra’s recipes on my desktop for future reference. I just liked the name you gave it, serendipity meaning a happy accident.
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Looks yum! Serendipity: the cook’s best little helper 😉
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Don’t you just love fennel seed sausage? Yumm! Beautiful sauce!
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Great dish, as usual!
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This dish sounds fantastic, with several great flavors in one dish! It pretty much typifies why pasta is my “go to” meal. No matter what I’ve in the fridge or cupboard, I can figure out some sort of pasta. Graned, most aren’t of the same caliber as your tasty meal here but I’ll leave the table satisfied. 🙂
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My kind of pasta dish! I love these throw together sauces and also love the simplicity of yours! Well, honestly, I am always impressed with your creativity and outcome. 🙂
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……and I yours! You flatter me. I’ve come the full circle with cooking, I’ve cooked through the huge change in food in Australia from basic English fare in the 1960s to nouvelle cuisine and mismatched fusions. It’s back to fresh, natural and simple for me.
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sausage and broccoli pasta sounds great!
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Trust me, it was good…….
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Lovely looking result – lots of colours!
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and great flavour! Thank you
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Oh, my boyfriend requested pasta with a meat sauce for dinner yesterday, and I made a very similar sauce, minus the broccoli! I was quite delicious, but I am sure the addition of broccoli must be great, I will try it some day!
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Hey Darya, great minds think alike. I added the broccoli only because I needed to use it up, but it was a great addition and made the sauce “healthy.”
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