Rigatoni with Fennel Sausage Sauce
Hearty rigatoni tossed in a rich, slow-simmered sausage and tomato ragù fragrant with fennel and smoky paprika. Finished with a vibrant anchovy-basil pesto and crumbled pecorino for a deeply satisfying Italian-inspired meal.
Ingredients
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Italian fennel sausages⚖ 240 g 3½ pcs
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olive oil⚖ 55.2 g 💧 60 ml 🥄 4 tbsp
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olive oil⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
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red wine⚖ 99 g 💧 100 ml 🥄 6¾ tbsp
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chopped tomatoes⚖ 400 g None
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onion⚖ 150 g 1 pcs
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fennel bulb⚖ 150 g 🌿 1 pcs
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anchovy fillet⚖ 10 g 1⅛ pcs
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pecorino⚖ 30 g 💧 29.1 ml 🥄 2 tbsp
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fennel seeds⚖ 4.9 g 💧 9.9 ml 🥄 2 tsp
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basil leaves⚖ 50 g 16⅔ pcs
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caster sugar⚖ 2.1 g 💧 2.5 ml 🥄 ½ tsp
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garlic⚖ 5 g 🧄 1 pcs
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garlic⚖ 5 g 🧄 1 pcs
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smoky paprika⚖ 1.2 g ⅓ pcs
Also in this recipe
- pitted black olives 50 g
- rigatoni 500 g
Total nutrition
1680 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 1 tablespoon of olive oil in a large sauté pan with a lid over medium-high heat. Add the sausage slices and fry for about 10 minutes, stirring regularly, until golden-brown all over. Transfer the sausages to a plate, then add the chopped onion and fennel to the same hot pan. Fry for 15 minutes, stirring occasionally, until soft and caramelised, adding a little extra oil if the pan looks dry.
- Stir in the paprika, sliced garlic and half the crushed fennel seeds, and fry for 2 minutes more. Pour in the 100 ml of red wine and boil for 30 seconds to reduce by half. Add the tinned tomatoes, sugar, 100 ml of water, the seared sausages and ½ teaspoon of salt. Cover and simmer for 30 minutes, removing the lid after the first 10 minutes and continuing to cook until the sauce is thick and rich. Remove from the heat, stir through the olives and the remaining fennel seeds, and set aside until ready to serve.
- Place the anchovy fillet, crushed garlic, 60 ml of olive oil and the crumbled pecorino in the small bowl of a food processor. Add 1 tablespoon of water and blitz to a rough paste. Add the torn basil leaves and blitz briefly until just combined — avoid overblending to keep a good texture.
- Bring a large pot of well-salted water to a boil. Add the 500 g of rigatoni and cook for 12–14 minutes, or according to the packet instructions, until al dente. Meanwhile, gently reheat the ragù. Drain the pasta, return it to the pot and stir through 1 tablespoon of olive oil. Divide between bowls, spoon over the ragù, add a dollop of pesto, and finish with a scattering of reserved fennel fronds if available. Serve immediately.
Source:
TheMealDB
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