Tom Kerridge's Rigatoni with Sausage and Fennel
"I love how pasta shapes are designed to work with different sauces. Rigatoni is brilliant for chunky tomato-based sauces as both the hollow tube and the ridges on the outside carry the flavours from plate to mouth. And the subtle aniseed flavour of fennel is the star in this dish."
Ingredients
Method
- Remove the skin of the sausages and break the sausage meat into smaller pieces. Heat the olive oil in a large sauté pan over a medium-high heat. Add the sausage meat, breaking it up further with a wooden spoon. Cook for 5-6 minutes or until lightly browned. Then add the diced fennel and cook for 1-2 minutes before adding a pinch of salt and the garlic to the pan. Stir well and cook for 1 more minute. Pour in the wine and deglaze the pan, stirring well. Bring up to a simmer and let the wine reduce by half. Then tip in the chopped tomatoes and cook for a further 5 minutes or until the sauce has thickened.
- Meanwhile, bring a large pan of salted water to the boil. Add the rigatoni, stir and cook until al dente, about 8-10 minutes. Drain the pasta, keeping back a ladleful of the cooking water.
- Now add the chilli flakes, cream, rosemary and sage to the thickened sauce and continue simmering for 3-4 more minutes. Season the sauce to taste then add the cooked pasta to it along with a handful of parmesan and the parsley. Add a splash of the pasta cooking water to loosen the sauce if needed. Toss the pasta well in the sauce and then divide between two bowls. Sprinkle with a little extra parmesan and some black pepper to serve.
Rate this recipe
Overall Rating:
4.00
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