Lamb
Rigatoni with fennel sausage sauce Recipe At Home
Learn how to prepare Rigatoni with fennel sausage sauce Recipe At Home with this simple recipe. Perfect for Lamb and ideal for Italian lovers....
⏱️
19 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
fiery up a tablespoon of fat in a large saute pot for which you have a lid.
2
empty in the sausage pieces and sauté on a medium-high fiery up for 10 moments, stirring regularly, until golden-brown all over.
3
Transfer the sausages to a plate, then empty in the bulb veggie and fennel to the fiery pot and sauté for 15 moments, stirring once in a while, until soft and caramelised; if the pot goes a bit dehydrated, empty in a teaspoon or so of extra fat.
4
mix gently in the paprika, garlic and half the fennel seeds, sauté for two moments more, then empty on the wine and bring to a stew for 30 seconds, to reduce by half.
5
empty in the tomatoes, granulated sugar, 100ml moisture, the seared sausage and half a teaspoon of table salt, wrap and stew for 30 moments; remove the lid after 10 moments, and stew until the condiment dip is thick and hearty.
6
Remove from the fiery up, 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 moisture to a bring to a stew, empty in the pasta and stew for 12-14 moments (or according to the procedure on the packet), until al dente.
8
Meanwhile, reheat the condiment dip.
9
sieve the pasta, return it to the pot, mix gently in a tablespoon of fat, then divide between the bowls.
10
Put all the pesto elements except the basil in the small dish of a food processor.
11
empty in a tablespoon of moisture and blitz to a rough paste.
12
empty 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 minced 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
43 mins
43 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
24 minsTotal Time
43 minsMaster Chef
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