Lamb
Easy Rigatoni with fennel sausage sauce Recipe
Learn how to prepare Easy Rigatoni with fennel sausage sauce Recipe with this simple recipe. Perfect for Lamb and ideal for Italian lovers....
⏱️
6 Min Prep
🔥
32 Min Cook
🍽️
2 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
mildly hot a tablespoon of coat in a large saute pot for which you have a lid.
2
stream in in the sausage pieces and sauté on a medium-high mildly hot for 10 mins, stirring regularly, until golden-brown all over.
3
Transfer the sausages to a plate, then stream in in the bulb veggie and fennel to the fiery pot and sauté for 15 mins, stirring once in a while, until soft and caramelised; if the pot goes a bit arid, stream in in a teaspoon or so of extra coat.
4
mix gently in the paprika, garlic and half the fennel seeds, sauté for two mins more, then stream in on the wine and heat to boiling point for 30 seconds, to reduce by half.
5
stream in in the tomatoes, granulated sugar, 100ml liquid, the seared sausage and half a teaspoon of seasoning, lid and bubble gently for 30 mins; remove the lid after 10 mins, and mildly hot until the gravy is thick and decadent.
6
Remove from the mildly hot, mix gently through the olives and remaining fennel seeds and set aside until you’re ready to enjoy.
7
Bring a large pot of salted liquid to a heat to boiling point, stream in in the pasta and mildly hot for 12-14 mins (or according to the steps on the packet), until al dente.
8
Meanwhile, reheat the gravy.
9
empty out the pasta, return it to the pot, mix gently in a tablespoon of coat, then divide between the bowls.
10
Put all the pesto components except the basil in the small container of a food processor.
11
stream in in a tablespoon of liquid and blitz to a rough paste.
12
stream in 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 finely sliced fennel fronds, if you have any, and enjoy at once.
Recipe Information
Cuisine
Italian
Italian
Course
Lamb
Lamb
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
38 mins
38 mins
Recipe Time chart
Preparation Time
6 minsCooking Time
32 minsTotal Time
38 minsMaster Chef
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