Dinner

Rigatoni with Fennel Sausage Sauce

Name: Rigatoni with Fennel Sausage Sauce
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Cuisine: Italian
Ingredients: 2½ tbsp olive oil; 6 Italian fennel sausages, cut into 1.5cm-thick slices; 1 large large onion, peeled and chopped; 1 fennel bulb, trimmed and roughly chopped; reserve any fronds to garnish; ½ tsp smoky paprika; 1 clove garlic, peeled and sliced; 2 tsp fennel seeds, lightly toasted and gently crushed; 100ml red wine; 400g canned chopped tomatoes, chopped; ½ tsp caster sugar; 50g pitted black olives, halved lengthways; 500g rigatoni; 30g pecorino, roughly crumbled into 0.5cm pieces; 1 anchovy fillet, rinsed and patted dry; 1 clove garlic, peeled and crushed; 60ml olive oil; 50g basil leaves, torn; 100ml water; ½ tsp salt; 1 tbsp water

Rigatoni served with a rich tomato ragù of Italian fennel sausage, fennel, olives, and a fresh basil-pecorino pesto.

1 hr 15 min
850 kcal
Italian
Pasta

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Heat 1 tablespoon of oil in a large sauté pan with a lid.
Step 2:
Add the sausage pieces and fry over medium-high heat for 10 minutes, stirring regularly, until golden brown all over.
10 min
Step 3:
Transfer the sausages to a plate.
Step 4:
Add the onion and fennel to the hot pan and fry for 15 minutes, stirring occasionally, until soft and caramelised; if the pan becomes dry, add a teaspoon or so of extra oil.
15 min
Step 5:
Stir in the paprika, sliced garlic, and half the fennel seeds, then fry for 2 minutes more.
2 min
Step 6:
Pour in the wine and boil for 30 seconds, until reduced by half.
Step 7:
Add the tomatoes, sugar, 100ml water, seared sausage, and ½ teaspoon salt. Cover and simmer for 30 minutes.
30 min
Step 8:
Remove the lid after 10 minutes and continue cooking until the sauce is thick and rich.
10 min
Step 9:
Remove from the heat, stir through the olives and remaining fennel seeds, and set aside until ready to serve.
Step 10:
Bring a large pot of salted water to a boil.
Step 11:
Add the rigatoni and cook for 12–14 minutes, or according to the packet instructions, until al dente.
12–14 min
Step 12:
Meanwhile, reheat the sauce.
Step 13:
Drain the pasta, return it to the pot, stir in 1 tablespoon of oil, and divide between bowls.
Step 14:
Put the pecorino, anchovy fillet, crushed garlic, and olive oil in the small bowl of a food processor.
Step 15:
Add 1 tablespoon of water and blitz to a rough paste.
Step 16:
Add the basil and blitz until just combined, without overblending.
Step 17:
Spoon the ragù over the pasta, top each serving with a spoonful of pesto, and finish with chopped fennel fronds if available. Serve at once.