This pasta recipe makes a hearty supper. Full of warming, autumnal flavours, it's a cheap dish to make and is suitable for freezing so why not make a batch and save some for later?
Ingredients
- 500g rigatoni pasta
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 tsp fennel seeds
- 400g good, spicy Italian sausages
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 300ml vegetable stock, hot
- Small bunch fresh flatleaf parsley, finely chopped
- 25g Parmesan or Grana Padano, grated
Method
- 1. Bring a large pan of salted water to the boil, cook the pasta according to the packet instructions, then drain.
- 2. Meanwhile, heat the oil in another saucepan over a low heat and cook the onion for 5 minutes until beginning to soften. Stir in the garlic and fennel seeds and cook for a further minute.
- 3. Split open the sausages, add the meat to the onion and gently fry, breaking up with a wooden spoon, until golden. Add the tomatoes, purée and stock, and season well. Simmer for 10-15 minutes until thickened.
- 4. Toss the pasta with the sausage ragù and chopped parsley. Sprinkle with the Parmesan to serve.
Nutritional info
Per serving: 791kcals, 29g fat (9.3g saturated), 33.3g protein, 108g carbs, 9.7g sugar, 2.3g salt
Chef's tip
The sausage and fennel ragù would be delicious used as a layer in a lasagne or moussaka.