Rigatoni with sausage and fennel ragu in a blue and white bowl.

Rigatoni with sausage and fennel ragù

Name: Rigatoni with sausage and fennel ragù
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 4
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

Portion size: Serves 4
Takes 10 minutes to make, 20-25 minutes to cook
Difficulty: easy

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This budget-friendly sausage and fennel pasta ragù recipe makes a hearty supper – and it’s filled with warming flavours from the fennel, garlic and spicy sausages.

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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

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Method

Bring a large pan of salted water to the boil, cook the pasta according to the packet instructions, then drain.
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.
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.
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Toss the pasta with the sausage ragù and chopped parsley. Sprinkle with the Parmesan to serve.