Lamb
Authentic Rigatoni with fennel sausage sauce
If you enjoy authentic Authentic Rigatoni with fennel sausage sauce cuisine, this homemade Lamb recipe is worth trying at home....
⏱️
5 Min Prep
🔥
20 Min Cook
🍽️
5 Servings
🥗
Non-Vegetarian
Ingredients
- 2½ tbsp olive oil
- 6 cut into 1.5cm-thick slices Italian fennel sausages
- 1 large peeled and chopped onion
- 1 trimmed and roughly chopped; reserve any fronds to garnish fennel bulb
- ½ tsp smoky paprika
- 1 clove
- peeled and sliced garlic
- 2 tsp lightly toasted and then gently crushed fennel seeds
- 100ml red wine
- 400g tinned chopped tomatoes
- ½ tsp caster sugar
- 50g cut in half lengthways pitted black olives
- 500g rigatoni
- 30g roughly crumbled into 0.5cm pieces pecorino
- 1 rinsed and patted dry anchovy fillet
- 1 clove
- peeled and crushed garlic
- 60ml olive oil
- 50g torn basil leaves
Instructions
1
burning up a tablespoon of cooking oil in a large saute pot for which you have a lid.
2
mix in the sausage pieces and shallow fry on a medium-high burning up for 10 mins, stirring regularly, until golden-brown all over.
3
Transfer the sausages to a plate, then mix in the shallot and fennel to the burning pot and shallow fry for 15 mins, stirring once in a while, until soft and caramelised; if the pot goes a bit parched, mix in a teaspoon or so of extra cooking oil.
4
agitate in the paprika, garlic and half the fennel seeds, shallow fry for two mins more, then empty on the wine and bubble for 30 seconds, to reduce by half.
5
mix in the tomatoes, granulated sugar, 100ml aqua, the seared sausage and half a teaspoon of table salt, put a lid on and stew for 30 mins; remove the lid after 10 mins, and prepare until the coulis is thick and decadent.
6
Remove from the burning up, agitate through the olives and remaining fennel seeds and set aside until you’re ready to offer.
7
Bring a large pot of salted aqua to a bubble, mix in the pasta and prepare for 12-14 mins (or according to the method on the packet), until al dente.
8
Meanwhile, reheat the coulis.
9
strain the pasta, return it to the pot, agitate in a tablespoon of cooking oil, then divide between the bowls.
10
Put all the pesto components except the basil in the small dish of a food processor.
11
mix in a tablespoon of aqua and blitz to a rough paste.
12
mix in the basil, then blitz until just combined (the pesto has a much better texture if the basil is not overblended).
13
Spoon over the ragù and top with a spoonful of pesto.
14
Finish with a sprinkling of diced fennel fronds, if you have any, and offer at once.
Recipe Information
Cuisine
Italian
Italian
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
25 mins
25 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
20 minsTotal Time
25 minsMaster Chef
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