Lamb
Best Rigatoni with fennel sausage sauce Recipe
Best Rigatoni with fennel sausage sauce Recipe is a delicious Lamb dish that can be prepared in just a few simple steps....
⏱️
5 Min Prep
🔥
29 Min Cook
🍽️
6 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
fiery up a tablespoon of cooking oil in a large saute skillet for which you have a lid.
2
mix in the sausage pieces and sauté on a medium-high fiery up for 10 mins, stirring regularly, until golden-brown all over.
3
Transfer the sausages to a plate, then mix in the bulb greens and fennel to the fiery skillet and sauté for 15 mins, stirring once in a while, until soft and caramelised; if the skillet goes a bit parched, mix in a teaspoon or so of extra cooking oil.
4
swirl around in the paprika, garlic and half the fennel seeds, sauté for two mins more, then transfer on the wine and heat to boiling point for 30 seconds, to reduce by half.
5
mix in the tomatoes, sweetener, 100ml liquid, the seared sausage and half a teaspoon of seasoning, put a lid on and low-boil for 30 mins; remove the lid after 10 mins, and fiery up until the condiment dip is thick and hearty.
6
Remove from the fiery up, swirl around through the olives and remaining fennel seeds and set aside until you’re ready to dish up.
7
Bring a large pot of salted liquid to a heat to boiling point, mix in the pasta and fiery up for 12-14 mins (or according to the procedure on the packet), until al dente.
8
Meanwhile, reheat the condiment dip.
9
strain the pasta, return it to the pot, swirl around in a tablespoon of cooking oil, then divide between the bowls.
10
Put all the pesto elements except the basil in the small mixing bowl of a food processor.
11
mix in a tablespoon of liquid 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 cut up fennel fronds, if you have any, and dish up at once.
Recipe Information
Cuisine
Italian
Italian
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
34 mins
34 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
29 minsTotal Time
34 minsMaster Chef
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