Cook and Scale
Sausage and Fennel Rigatoni
4 servings · 35 min total
Hearty and aromatic: pasta in a tomato sauce built on browned Italian sausage, fennel seeds and chili. A trattoria staple.
Ingredients
- 400 g penne
- 400 g sausage, casings removed
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic, minced
- 1 tsp fennel seeds
- 1 tsp chilli flakes
- 1½ dl white wine
- 700 g passata
- 70 g Parmesan, grated
- fresh parsley to taste
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Sulphites
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the crumbled sausage — Heat the olive oil and fry the crumbled sausage over medium-high heat for 8 minutes until deeply browned.
- 2.
Soften the aromatics — Add the onion, garlic, fennel seeds and chili flakes and cook for 5 minutes until soft and fragrant.
- 3.
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.
- 4.
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.