Rigatoni with fennel sausage sauce

Instructions

1. 1

   Heat a tablespoon of oil in a large saute pan with a lid. Fry the sausage pieces on medium-high heat for 10 minutes until golden-brown, then transfer to a plate.

2. 2

   In the same pan, fry the onion and fennel for 15 minutes until soft and caramelised, adding extra oil if necessary.

3. 3

   Stir in the paprika, garlic, and half the fennel seeds. Fry for two minutes, then add the red wine and boil for 30 seconds to reduce by half.

4. 4

   Add the tomatoes, sugar, 100ml water, the sausages, and half a teaspoon of salt. Cover and simmer for 30 minutes, removing the lid after the first 10 minutes to thicken the sauce.

5. 5

   Remove sauce from heat and stir through the olives and the remaining fennel seeds.

6. 6

   Cook the rigatoni in a large pot of salted boiling water for 12-14 minutes until al dente. Drain and toss with a tablespoon of oil.

7. 7

   Prepare the pesto by blitzing the pecorino, anchovy, garlic, olive oil, and a tablespoon of water into a rough paste. Add the basil and pulse until just combined.

8. 8

   Serve the pasta topped with the sausage ragù, a spoonful of pesto, and a sprinkling of reserved fennel fronds.