Lamb
Rigatoni with fennel sausage sauce Made Simple
Rigatoni with fennel sausage sauce Made Simple is a delicious Lamb dish that can be prepared in just a few simple steps....
⏱️
14 Min Prep
🔥
24 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
toasty a tablespoon of cooking oil 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 moments, stirring regularly, until golden-brown all over.
3
Transfer the sausages to a plate, then mix in the bulb veggie and fennel to the burning cooking vessel and shallow fry for 15 moments, 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 cooking oil.
4
mix gently in the paprika, garlic and half the fennel seeds, shallow fry for two moments more, then transfer on the wine and bubble for 30 seconds, to reduce by half.
5
mix in the tomatoes, sweetener, 100ml aqua, the seared sausage and half a teaspoon of seasoning, put a lid on and bubble gently for 30 moments; remove the lid after 10 moments, and toasty until the coulis is thick and creamy.
6
Remove from the toasty, mix gently through the olives and remaining fennel seeds and set aside until you’re ready to present.
7
Bring a large pot of salted aqua to a bubble, mix in the pasta and toasty for 12-14 moments (or according to the steps on the packet), until al dente.
8
Meanwhile, reheat the coulis.
9
strain the pasta, return it to the pot, mix gently 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 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 cut up fennel fronds, if you have any, and present 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
14 minsCooking Time
24 minsTotal Time
38 minsMaster Chef
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