Rigatoni with fennel sausage sauce
Lamb
Italian
Pasta
Youtube Tutorial
Learn how to prepare this delicious recipe with a step-by-step video tutorial.
Ingredients
- - olive oil : 2½ tbsp
- - Italian fennel sausages : 6 cut into 1.5cm-thick slices
- - onion : 1 large peeled and chopped
- - fennel bulb : 1 trimmed and roughly chopped; reserve any fronds to garnish
- - smoky paprika : ½ tsp
- - garlic : 1 clove, peeled and sliced
- - fennel seeds : 2 tsp lightly toasted and then gently crushed
- - red wine : 100ml
- - chopped tomatoes : 400g tinned
- - caster sugar : ½ tsp
- - pitted black olives : 50g cut in half lengthways
- - rigatoni : 500g
- - pecorino : 30g roughly crumbled into 0.5cm pieces
- - anchovy fillet : 1 rinsed and patted dry
- - garlic : 1 clove, peeled and crushed
- - olive oil : 60ml
- - basil leaves : 50g torn
Instructions
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.
3 - Transfer the sausages to a plate, then add the onion and fennel to the hot pan and fry for 15 minutes, stirring once in a while, until soft and caramelised; if the pan goes a bit dry, add a teaspoon or so of extra oil.
4 - 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.
5 - Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt, cover and simmer for 30 minutes; remove the lid after 10 minutes, and cook until the sauce is thick and rich.