Rigatoni with sausage and fennel ragù

Rigatoni with sausage and fennel ragù
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 20-25 minutes to cook

This budget-friendly ragù recipe makes a hearty supper filled with warming, autumnal flavours.

Nutrition: per serving

Calories
791kcals
Fat
29g (9.3g saturated)
Protein
33.3g
Carbohydrates
108g (9.7g sugar)
Salt
2.3g
Calories
791kcals
Fat
29g (9.3g saturated)
Protein
33.3g
Carbohydrates
108g (9.7g sugar)
Salt
2.3g

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.

delicious. tips

  1. The sausage and fennel ragù would be delicious used as a layer in a lasagne or moussaka.

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