Rigatoni with fennel sausage sauce

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

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

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

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