Rigatoni with sausage and fennel ragù

Name: Rigatoni with sausage and fennel ragù
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

Easy
September 2009

Easy
September 2009

Serves 4
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

Nutrition: per serving

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

Save recipe

Save

Save recipe Print

Rate

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

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.
Toss the pasta with the sausage ragù and chopped parsley. Sprinkle with the Parmesan to serve.