Rigatoni with sausage and fennel ragù

Rigatoni with sausage and fennel ragù

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.

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

Nutrition: per serving

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
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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.

Nutrition

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

delicious. tips

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

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