Queer Eye’s Antoni Porowski’s pasta with sausage, lemon and parsley

This weeknight pasta can double as an impressive dish for entertaining. Be sure to brown the sausage well for nice crispy edges – it tastes so good that way.

queer eye antoni sausage pasta
Paul Brissman


1 tsp fennel seeds
sea salt
450g short tubular pasta (or garganelli, campanelle or trumpet pasta)
1 tbsp olive oil
450g Italian pork sausage (traditionally flavoured with fennel, or similar), casings removed
125ml medium-dry white wine, such as Pinot Gris or Pinot Grigio
1 packed tbsp grated lemon zest (from 2 large lemons)
60ml fresh lemon juice (from 2 large lemons)
3 tbsp cold unsalted butter, cut into bits
100g coarsely grated Parmesan, plus more for serving
22g coarsely chopped fresh flatleaf parsley
coarsely ground black pepper

1. In a small dry frying pan, toast the fennel seeds over medium-low heat, shaking the pan back and forth, until the seeds are fragrant and lightly toasted, 1 to 2 minutes. Transfer to a cutting board and let cool, then crush with a mortar and pestle or the bottom of a heavy pan. Set aside.

2. Bring a large pan of water to a boil and salt it ’til it tastes like the ocean (taste it). Add the pasta and cook until it’s about 2 minutes under al dente.

3. Meanwhile, in a large frying pan, heat the oil over medium-high heat until very hot but not smoking. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until deeply golden in spots, about 6 minutes. Add the wine and cook, scraping up any browned bits on the bottom of the pan, until about half of the liquid is evaporated, 1 to 2 minutes. Add the lemon zest and juice. Whisk in the butter one piece at a time, just until melted and incorporated, to form a nice silky sauce.

4. Scoop out 175ml of the pasta cooking water and reserve. Drain the pasta and return it to the pan. Add the cheese, 125ml of the reserved pasta cooking water, ½ tsp salt and the fennel seeds. Quickly toss everything together to coat the pasta, adding more of the pasta cooking liquid if the dish appears dry, then stir in the parsley. Adjust the seasoning to taste.

5. Serve immediately, topped with pepper and a sprinkling of more cheese.

Buy Antoni’s book with 20 per cent off

These recipes are taken from Antoni in the Kitchen by Antoni Porowski, which is published by Bluebird, price £20. To order a copy for £16 until 6 October, call 0844 571 0640; p&p is free on orders over £15.