Sausage and Fennel Rigatoni with Chilli
Crumbled pork sausage and soft sweet fennel in a quick tomato sauce, with a little heat from chilli flakes. A reliable midweek pasta.
Ingredients
- Rigatoni400 g
- Pork sausages400 g
- Fennel bulb1 pc
- Garlic3 cloves
- Fennel seeds1 tsp
- Chilli flakes1/2 tsp
- Tinned tomatoes1 can
- Olive oil2 tbsp
- Parmesan50 g
Method
- 01
Put a large pot of well-salted water on to boil. Thinly slice the fennel, slice the garlic and squeeze the sausage meat out of its skins.
- 02
Heat the oil in a large frying pan over medium-high heat and fry the sausage meat for 8 minutes, breaking it into small pieces, until browned and cooked through.
- 03
Add the fennel, fennel seeds, garlic and chilli flakes and cook for 5 minutes, stirring, until the fennel has softened.
- 04
Pour in the tomatoes, season and simmer for 10 minutes. Meanwhile cook the rigatoni for about 10 minutes, a minute or two short of the packet time.
- 05
Scoop out a mugful of pasta water, drain the rigatoni and toss it in the sauce with a splash of the water for 1 minute until glossy. Serve with grated Parmesan.
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