Lamb
Traditional Rigatoni with fennel sausage sauce Recipe
Learn how to prepare Traditional Rigatoni with fennel sausage sauce Recipe with this simple recipe. Perfect for Lamb and ideal for Italian lovers....
⏱️
19 Min Prep
🔥
35 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
bring to temperature a tablespoon of cooking oil in a large saute pot for which you have a lid.
2
toss in the sausage pieces and pot-fry on a medium-high bring to temperature for 10 moments, stirring regularly, until golden-brown all over.
3
Transfer the sausages to a plate, then toss in the bulb produce and fennel to the burning pot and pot-fry for 15 moments, stirring once in a while, until soft and caramelised; if the pot goes a bit dehydrated, toss in a teaspoon or so of extra cooking oil.
4
agitate in the paprika, garlic and half the fennel seeds, pot-fry for two moments more, then transfer on the wine and bring to a low-boil for 30 seconds, to reduce by half.
5
toss in the tomatoes, sweetener, 100ml aqua, the seared sausage and half a teaspoon of table salt, put a lid on and low-boil for 30 moments; remove the lid after 10 moments, and low-boil until the gravy is thick and decadent.
6
Remove from the bring to temperature, agitate through the olives and remaining fennel seeds and set aside until you’re ready to enjoy.
7
Bring a large pot of salted aqua to a bring to a low-boil, toss in the pasta and low-boil for 12-14 moments (or according to the procedure 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 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
toss in a tablespoon of aqua and blitz to a rough paste.
12
toss 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
54 mins
54 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
35 minsTotal Time
54 minsMaster Chef
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