![Delicious print logo](https://www.deliciousmagazine.co.uk/wp-content/themes/delicious/assets/images/logos/delicious-black.jpg)
Angela Hartnett’s rigatoni with fennel and sausage
- Published: 15 May 24
- Updated: 15 May 24
A simple, rustic, deeply flavourful pasta dish from the iconic Angela Hartnett is as good as you’d imagine. Fennel and sausage is a natural combination, both of which come together in the tomato sauce. As with all Italian food, the quality of the ingredients is key, so get the best you can.
![Angela Hartnett’s rigatoni with fennel and sausage](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/05/Aneglas-rigatoni-768x960.jpg)
Angela Hartnett is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Andi Oliver, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!
Recipe taken from Angela’s Kitchen by Angela Hartnett (Ebury £25) and tested by delicious.
-
Serves 4
-
Hands-on time 30 min
Before you start
Angela’s tip: “The sauce tastes even better the day after making, so prepare it the day before if you can.”
Ingredients
- 1 tbsp olive oil
- 1 small fennel bulb, trimmed and finely sliced
- 1 small onion, finely sliced
- 250g Italian sausages, skins removed and cut into cubes
- 400g tin chopped tomatoes
- 375g dried rigatoni
- 1 tbsp chopped parsley
- Parmesan, finely grated, to serve
Method
- Heat the olive oil in a large frying pan, add the fennel and onion and cook for 7 10 minutes until they start to soften. Add the sausages and cook for 3-4 minutes, then pour in the tomatoes and gently simmer for 10 minutes. Season to taste with salt and pepper.
- While the sauce cooks, bring a large pan of salted water to the boil. Add the rigatoni and cook according to the packet instructions, or until al dente.
- Drain the pasta, put it back in the pan, then toss with the sauce. Divide among bowls and serve topped with parsley and parmesan.
- Recipe from Online only 2024 Issue
Nutrition
- Calories
- 589kcals
- Fat
- 21g (6.4g saturated)
- Protein
- 20g
- Carbohydrates
- 76g (9.9g sugars)
- Fibre
- 8.7g
- Salt
- 1.5g
Buy ingredients online
Rate & review
Rate
Reviews
Subscribe to our magazine
Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.
Subscribe![](https://www.deliciousmagazine.co.uk/wp-content/uploads/2024/07/Footer-July24-transparent-208x230.png)
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter