Step 1 of 8
Rigatoni with Fennel Sausage Sauce
Heat 1 tbsp oil in a large saute pan with a lid. Add the sausage slices and fry on medium-high for 10 minutes, stirring regularly, until golden brown all over. Transfer to a plate.
Step 2
Add the onion and fennel to the hot pan and fry for 15 minutes, stirring occasionally, until soft and caramelised. Add a little extra oil if the pan dries out.
Step 3
Stir in the paprika, garlic and half the fennel seeds. Fry for 2 minutes more, then pour in the wine and boil for 30 seconds to reduce by half.
Step 4
Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt. Cover and simmer for 30 minutes, removing the lid after 10 minutes, until the sauce is thick and rich.
Step 5
Remove from the heat and stir through the olives and remaining fennel seeds. Set aside until ready to serve.
Step 6
For the pesto, blitz the pecorino, anchovy, garlic, olive oil and 1 tbsp water to a rough paste. Add the basil and blitz briefly until just combined.
Step 7
Cook the rigatoni in a large pot of salted boiling water for 12 to 14 minutes until al dente. Drain, return to the pot and stir through 1 tbsp olive oil.
Step 8
Reheat the sauce, divide the pasta between bowls and spoon over the ragu. Top each with a spoonful of pesto and a scattering of fennel fronds if available.
