Sausage and Fennel Rigatoni

Method

1. 1
   • sausage 400 g
   • olive oil 2 tbsp

   Brown the crumbled sausage — Heat the olive oil and fry the crumbled sausage over medium-high heat for 8 minutes until deeply browned.

   ⏱8 min
2. 2
   • onion 1
   • garlic 3
   • fennel seeds 1 tsp
   • chilli flakes 1 tsp

   Soften the aromatics — Add the onion, garlic, fennel seeds and chili flakes and cook for 5 minutes until soft and fragrant.

   ⏱5 min
3. 3
   • white wine 1½ dl
   • passata 700 g

   Simmer the tomato sauce — Pour in the wine and let it reduce for 2 minutes, then add the passata and simmer for 10 minutes until rich. Season.

   ⏱12 min
4. 4
   • penne 400 g
   • Parmesan 70 g
   • fresh parsley to taste

   Cook pasta and toss with sauce — Meanwhile cook the penne in salted boiling water for 11 minutes until al dente, drain and toss through the sauce with the Parmesan and parsley. Serve at once.

   ⏱11 min