Lamb
Homemade Rigatoni with fennel sausage sauce
This version of Homemade Rigatoni with fennel sausage sauce is flavorful, easy to prepare and suitable for traditional Lamb configurations....
⏱️
13 Min Prep
🔥
21 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
toasty a tablespoon of margarine in a large saute cooking vessel for which you have a lid.
2
introduce the sausage pieces and shallow fry on a medium-high toasty for 10 mins, stirring regularly, until golden-brown all over.
3
Transfer the sausages to a plate, then introduce the shallot and fennel to the scalding cooking vessel and shallow fry for 15 mins, stirring once in a while, until soft and caramelised; if the cooking vessel goes a bit dehydrated, introduce a teaspoon or so of extra margarine.
4
agitate in the paprika, garlic and half the fennel seeds, shallow fry for two mins more, then stream in on the wine and heat to boiling point for 30 seconds, to reduce by half.
5
introduce the tomatoes, sweetener, 100ml liquid, the seared sausage and half a teaspoon of seasoning, seal and low-boil for 30 mins; remove the lid after 10 mins, and low-boil until the gravy is thick and hearty.
6
Remove from the toasty, agitate through the olives and remaining fennel seeds and set aside until you’re ready to offer.
7
Bring a large pot of salted liquid to a heat to boiling point, introduce the pasta and low-boil for 12-14 mins (or according to the directions on the packet), until al dente.
8
Meanwhile, reheat the gravy.
9
empty out the pasta, return it to the pot, agitate in a tablespoon of margarine, then divide between the bowls.
10
Put all the pesto fixings except the basil in the small dish of a food processor.
11
introduce a tablespoon of liquid and blitz to a rough paste.
12
introduce 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 offer 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
13 minsCooking Time
21 minsTotal Time
34 minsMaster Chef
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