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Rigatoni with fennel sausage sauce, pecorino and anchovy

Rigatoni coated in a thick fennel-sausage sauce, rich and smoky.
Salty pecorino and anchovy melt in, with sweet red-wine depth.
Finish with fennel sparkle and black olive bite for instant comfort.

dinner ⏱ 60 min 820 kcal / portion 95.0 g carbs / portion (estimated) eggfishglutenmilk 🔗 Original source

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Rigatoni with fennel sausage sauce, pecorino and anchovy
v6 · rb0e705f985 20260727Z1751 97 ml olive oil 6 pieces fennel sausage ½ tsp smoky paprika 2 pieces garlic clove 2 tsp fennel seed 100 ml red wine salt to taste 50 g black olive 500 g rigatoni 50 g basil leaf fennel frond to taste 🍳 heat oil in a large saute pan for which you have a lid 🍳 ⏱ 10 min fry sausage slices until golden-brown 🍳 ⏱ 15 min fry onion and fennel until soft and caramelised 🍳 ⏱ 2 min stir in paprika, garlic and half the crushed fennel seeds, fry 🍳 pour on the wine and boil 30 seconds, until reduced by half 🍳 ⏱ 30 min simmer sauce until thick and rich 🌀 stir in olives and remaining fennel seeds blitz pecorino, anchovy, garlic, olive oil and water into rough paste blitz in basil until just combined 🍳 ⏱ 12-14 min boil salted water, cook rigatoni until al dente reheat ragù until hot 🔪 drain pasta, return to pot, stir in olive oil spoon ragù over pasta 🍽 top with pesto and pecorino shavings, finish with fennel fronds Rigatoni alla Sausage 🎉 1 piece onion 1 piece fennel bulb 400 g tomato ½ tsp caster sugar 30 g pecorino 1 piece anchovy fillet 15 ml onion, fennel bulb smoky paprika 1 piece garlic clove half · 1 tsp fennel seed red wine tomato, caster sugar salt black olive 1 tsp fennel seed pecorino, anchovy fillet 1 piece 60 ml basil leaf 15 ml fennel frond
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Preparation steps

  1. heat oil in a large saute pan for which you have a lid
  2. fry sausage slices 10 min until golden-brown
  3. fry onion and fennel 15 min until soft and caramelised
  4. stir in paprika, garlic and half the crushed fennel seeds, fry 2 min
  5. pour on the wine and boil 30 seconds, until reduced by half
  6. simmer sauce 30 min until thick and rich
  7. stir in olives and remaining fennel seeds
  8. blitz pecorino, anchovy, garlic, olive oil and water into rough paste
  9. blitz in basil until just combined
  10. boil salted water, cook rigatoni 12-14 min until al dente
  11. reheat ragù until hot
  12. drain pasta, return to pot, stir in olive oil
  13. spoon ragù over pasta
  14. top with pesto and pecorino shavings, finish with fennel fronds

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