Italian · Lamb
Rigatoni with fennel sausage sauce
Rigatoni with fennel sausage sauce features a rich, slow-simmered ragù made with caramelised fennel, spicy sausage, and a hint of fennel seeds, served over al dente rigatoni. Finished with a fresh basil pesto and fennel fronds, it offers a flavorful and aromatic pasta dish perfect for family meals.
The Method
Instructions
Start by heating about a tablespoon of olive oil in a large sauté pan that has a lid nearby,this will come in handy later. Once the oil is shimmering and hot, add in the pieces of fennel sausage. Cook them over a medium high heat for roughly 10 minutes, making sure to stir regularly so they brown evenly on all sides. You'll want to see a nice golden brown color developing, which means all that lovely flavor is getting locked in. When the sausages are perfectly browned, scoop them out and place them on a plate for now.
Next, add the chopped onion and sliced fennel bulb to the same hot pan. You'll notice all those tasty bits left from the sausage will really help flavor these veggies. Cook them over medium heat for around 15 minutes, stirring every so often to make sure nothing sticks or burns. You're aiming for the onion and fennel to become soft and caramelized, turning a lovely golden color while releasing their natural sweetness. If you notice the pan drying out at any point, just drizzle in a teaspoon or so of extra olive oil to keep everything moist and prevent burning.
Once your onion and fennel are beautifully caramelized, sprinkle in the smoky paprika, minced garlic, and half of the crushed fennel seeds. Stir everything together and cook for another couple of minutes to let those spices toast slightly and the garlic become fragrant,your kitchen will start smelling amazing! Then pour in the red wine and crank up the heat just enough to bring it to a boil. Keep an eye on it and let the wine bubble away for about 30 seconds until it has reduced by half; this step intensifies the flavor while burning off the alcohol.
Now, it's time to add in the canned chopped tomatoes along with a pinch of caster sugar to balance the acidity, about 100 milliliters of water, the sausage you set aside earlier, and half a teaspoon of salt. Give everything a good stir, then cover the pan with the lid and let the sauce simmer gently for 30 minutes. After the first 10 minutes, remove the lid so the sauce can thicken and develop a rich, luscious consistency. Stir occasionally just to keep everything mingling nicely.
When the sauce has thickened to your liking and is bursting with flavor, take the pan off the heat. Stir in the pitted black olives and the remaining fennel seeds for an extra pop of texture and aroma. Then set the sauce aside, keeping it warm until you're ready to plate up.
While your sauce is simmering, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions,usually between 12 and 14 minutes,until the pasta is perfectly al dente, meaning tender but still with a little bite in the center. Just before draining, give the pasta a little taste to check for that perfect texture. Once done, drain the pasta but don't toss it with the sauce just yet. Return the drained pasta to the pot and stir in a tablespoon of olive oil to keep it glossy and prevent sticking.
Now, let's whip up that fresh pesto to add a burst of herby brightness. In a food processor, combine all your pesto ingredients except for the basil leaves. Add a tablespoon of water to help everything blend smoothly, then blitz it into a rough paste. Next, toss in the fresh basil and pulse just enough to combine everything without overprocessing,the goal is to keep the pesto a little chunky and vibrant, so it doesn't turn into a green mush.
To serve, divide the rigatoni between warm bowls. Spoon generous portions of the fennel sausage ragù over the pasta, then add a dollop of your homemade pesto on top. If you happen to have any fresh fennel fronds, chop those up and sprinkle them over the dish for a lovely fresh garnish that ties all the flavors together. Serve immediately and enjoy the comforting, aromatic flavors of this Italian inspired feast with friends or family.
Next, add the chopped onion and sliced fennel bulb to the same hot pan. You'll notice all those tasty bits left from the sausage will really help flavor these veggies. Cook them over medium heat for around 15 minutes, stirring every so often to make sure nothing sticks or burns. You're aiming for the onion and fennel to become soft and caramelized, turning a lovely golden color while releasing their natural sweetness. If you notice the pan drying out at any point, just drizzle in a teaspoon or so of extra olive oil to keep everything moist and prevent burning.
Once your onion and fennel are beautifully caramelized, sprinkle in the smoky paprika, minced garlic, and half of the crushed fennel seeds. Stir everything together and cook for another couple of minutes to let those spices toast slightly and the garlic become fragrant,your kitchen will start smelling amazing! Then pour in the red wine and crank up the heat just enough to bring it to a boil. Keep an eye on it and let the wine bubble away for about 30 seconds until it has reduced by half; this step intensifies the flavor while burning off the alcohol.
Now, it's time to add in the canned chopped tomatoes along with a pinch of caster sugar to balance the acidity, about 100 milliliters of water, the sausage you set aside earlier, and half a teaspoon of salt. Give everything a good stir, then cover the pan with the lid and let the sauce simmer gently for 30 minutes. After the first 10 minutes, remove the lid so the sauce can thicken and develop a rich, luscious consistency. Stir occasionally just to keep everything mingling nicely.
When the sauce has thickened to your liking and is bursting with flavor, take the pan off the heat. Stir in the pitted black olives and the remaining fennel seeds for an extra pop of texture and aroma. Then set the sauce aside, keeping it warm until you're ready to plate up.
While your sauce is simmering, bring a large pot of salted water to a rolling boil. Add the rigatoni and cook according to the package instructions,usually between 12 and 14 minutes,until the pasta is perfectly al dente, meaning tender but still with a little bite in the center. Just before draining, give the pasta a little taste to check for that perfect texture. Once done, drain the pasta but don't toss it with the sauce just yet. Return the drained pasta to the pot and stir in a tablespoon of olive oil to keep it glossy and prevent sticking.
Now, let's whip up that fresh pesto to add a burst of herby brightness. In a food processor, combine all your pesto ingredients except for the basil leaves. Add a tablespoon of water to help everything blend smoothly, then blitz it into a rough paste. Next, toss in the fresh basil and pulse just enough to combine everything without overprocessing,the goal is to keep the pesto a little chunky and vibrant, so it doesn't turn into a green mush.
To serve, divide the rigatoni between warm bowls. Spoon generous portions of the fennel sausage ragù over the pasta, then add a dollop of your homemade pesto on top. If you happen to have any fresh fennel fronds, chop those up and sprinkle them over the dish for a lovely fresh garnish that ties all the flavors together. Serve immediately and enjoy the comforting, aromatic flavors of this Italian inspired feast with friends or family.
Pairs Well With
