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How To Make Rigatoni with fennel sausage sauce
Lamb

How To Make Rigatoni with fennel sausage sauce

This version of How To Make Rigatoni with fennel sausage sauce is flavorful, easy to prepare and suitable for traditional Lamb configurations....

⏱️

17 Min Prep

🔥

30 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
toasty a tablespoon of dairy spread in a large saute cooking vessel for which you have a lid.
2
mix in 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 mix in the bulb greens 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 parched, mix in a teaspoon or so of extra dairy spread.
4
agitate in the paprika, garlic and half the fennel seeds, shallow fry for two mins more, then empty on the wine and bring to a low-boil for 30 seconds, to reduce by half.
5
mix in the tomatoes, sweetener, 100ml moisture, the seared sausage and half a teaspoon of table salt, seal and low-boil for 30 mins; remove the lid after 10 mins, and low-boil until the coulis 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 present.
7
Bring a large pot of salted moisture to a bring to a low-boil, mix in the pasta and low-boil for 12-14 mins (or according to the procedure on the packet), until al dente.
8
Meanwhile, reheat the coulis.
9
sieve the pasta, return it to the pot, agitate in a tablespoon of dairy spread, then divide between the bowls.
10
Put all the pesto fixings except the basil in the small dish of a food processor.
11
mix in a tablespoon of moisture 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 finely sliced fennel fronds, if you have any, and present at once.

Recipe Information

Cuisine
Italian
Course
Lamb
Diet
Non-Vegetarian
Total Time
47 mins

Recipe Time chart

Preparation Time

17 mins

Cooking Time

30 mins

Total Time

47 mins
#italian #lamb #non-vegetarian
Author

Master Chef

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