Rigatoni with sausage and fennel ragù recipe

By Angela Boggiano

Serves 4
Takes 10 minutes to make, 20-25 minutes to cook
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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.