Rigatoni with fennel sausage sauce
Authentic Italian Rigatoni with fennel sausage sauce — a delicious lamb dish with 17 ingredients. Follow our detailed step-by-step instructions for the perfect result.
20
Prep Time (min)
15
Cook Time (min)
4
servings
470
Calories/serving
Hard
Difficulty
Ingredients
- 2 ½ 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
- 100 ml red wine
- 400 g tinned chopped tomatoes
- ½ tsp caster sugar
- 50 g cut in half lengthways pitted black olives
- 500 g rigatoni
- 30 g roughly crumbled into 0.5cm pieces pecorino
- 1 rinsed and patted dry anchovy fillet
- 1 clove, peeled and crushed garlic
- 60 ml olive oil
- 50 g torn basil leaves
Instructions
4 steps · ~33 minutes total
Step 1
Heat a tablespoon of oil in a large saute pan for which you have a lid. Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until golden-brown all over. Transfer the sausages to a plate, then add the onion and fennel to the hot pan and fry for 15 minutes, stirring once in a while, until soft and caramelised; if the pan goes a bit dry, add a teaspoon or so of extra oil. Stir in the paprika, garlic and half the fennel seeds, fry for two minutes more, then pour on the wine and boil for 30 seconds, to reduce by half. Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt, cover and simmer for 30 minutes; remove the lid after 10 minutes, and cook until the sauce is thick and rich. Remove from the heat, stir through the olives and remaining fennel seeds and set aside until you’re ready to serve.
15 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 2
Bring a large pot of salted water to a boil, add the pasta and cook for 12-14 minutes (or according to the instructions on the packet), until al dente. Meanwhile, reheat the sauce. Drain the pasta, return it to the pot, stir in a tablespoon of oil, then divide between the bowls.
10 minutesUse a large pot to prevent boiling over. Add salt to the water for extra flavor.Step 3
Put all the pesto ingredients except the basil in the small bowl of a food processor. Add a tablespoon of water and blitz to a rough paste. Add the basil, then blitz until just combined (the pesto has a much better texture if the basil is not overblended).
3 minutesLet hot mixtures cool slightly before blending to avoid pressure buildup.Step 4
Spoon over the ragù and top with a spoonful of pesto. Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.
5 minutesKeep your fingers curled under (claw grip) for safety when cutting.
💡 Tips & Tricks
🔄 Variations
Storage & Reheating
Refrigerator
Up to 3 days in an airtight container
Freezer
Up to 2 months — thaw overnight in fridge
Reheat in a skillet or microwave until heated through.
What to Serve With
Complete your italian meal with these perfect pairings:
About This Dish
Rigatoni with fennel sausage sauce is a beloved dish from Italian cuisine, originating in Italy. With a total preparation time of about 35 minutes, it makes for a satisfying weeknight dinner.
Italian cuisine is renowned worldwide for its emphasis on simple, quality ingredients and time-honored techniques. Each region of Italy has its own distinct culinary traditions, passed down through generations.
This recipe is rated hard difficulty and uses 17 ingredients. Experienced cooks will appreciate the technique involved.
Frequently Asked Questions
For the best flavor, use Italian fennel sausage, as it pairs perfectly with the rigatoni and enhances the overall taste of the dish.
Rate This Recipe
How was this recipe?
Nutrition Facts
4 serving(s) per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Values are approximate and may vary based on ingredients used.
