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Lamb • Italian

Rigatoni with fennel sausage sauce

Rigatoni with fennel sausage sauce

Ingredients

  • olive oil2½ tbsp
  • cut into 1.5cm-thick slices Italian fennel sausages6
  • large peeled and chopped onion1
  • trimmed and roughly chopped; reserve any fronds to garnish fennel bulb1
  • smoky paprika½ tsp
  • clove, peeled and sliced garlic1
  • tsp lightly toasted and then gently crushed fennel seeds2
  • red wine100ml
  • tinned chopped tomatoes400g
  • caster sugar½ tsp
  • cut in half lengthways pitted black olives50g
  • rigatoni500g
  • roughly crumbled into 0.5cm pieces pecorino30g
  • rinsed and patted dry anchovy fillet1
  • clove, peeled and crushed garlic1
  • olive oil60ml
  • torn basil leaves50g

Steps

Cook

  1. 🥄Heat a tablespoon of oil in a large saute pan for which you have a lid.
  2. 🔥Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until golden-brown all over.

Serve

  1. 🔥Transfer the sausages to a plate,

Cook

  1. 🧂then add the onion and fennel to the hot pan and fry for 15 minutes, stirring

Steps

  1. 🍳once in a while, until soft and caramelised; if the pan goes a bit dry, add a teaspoon or so of extra oil.

Cook

  1. 🫇Stir in the paprika, garlic and half the fennel seeds, fry for two minutes more, then pour on the wine and boil for 30 seconds, to reduce by half.
  2. 🍽️Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt, cover and simmer for 30 minutes
  3. 🌿remove the lid after 10 minutes, and cook until the sauce is thick and rich.

Serve

  1. 🍽️Remove from the heat, stir through the olives and remaining fennel seeds and set aside until you’re ready to serve.

Cook

  1. 🌿Bring a large pot of salted water to a boil, add the pasta and cook for 12-14 minutes (or according to the instructions on the packet), until al dente.

Steps

  1. ✨Meanwhile, reheat the sauce.
  2. 🥄Drain the pasta, return it to the pot, stir in a tablespoon of oil, then divide between the bowls.
  3. 🔥Put all the pesto ingredients except the basil in the small bowl of a food processor.
  4. 🧂Add a tablespoon of water and blitz to a rough paste.

Prepare

  1. 🥄Add the basil, then blitz until just combined (the pesto has a much better texture if the basil is not overblended).

Steps

  1. 🔥Spoon over the ragù and top with a spoonful of pesto.

Prepare

  1. 🧂Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.

Source: Original recipe

Rigatoni with fennel sausage sauce | Caketruffle