Rigatoni with fennel sausage sauce

Ingredients

• 97.5 mlOlive oil
• 420 gBratwurst
• 150 gOnion
• 250 gFennel
• 1.15 gPaprika powder
• 6 gGarlic
• 4.6 gFennel seeds
• 100 mlRed wine
• 400 gTomatoes
• 2 gSugar
• 50 gOlives
• 500 gRigatoni
• 30 gPecorino
• 5 gSardelle
• 50 gBasil
• 100 mlWater
• 3 gSalt
• 5 gFennel fronds

Instructions

1. 1

   Prepare the ragù

   • Heat 1 tbsp (about 15 ml) olive oil in a large lidded sauté pan. Fry the fennel sausages (420 g), sliced 1.5 cm thick, over medium‑high heat for about 10 minutes until browned all over. Remove and set aside.
   • Add the chopped onion (150 g) and chopped fennel bulb (250 g) to the hot pan and fry for 15 minutes until soft and caramelized (add about 1 tsp extra oil if the pan dries out).
   • Stir in ½ tsp smoked paprika (1.15 g), 1 sliced garlic clove (3 g) and half the fennel seeds (about 2.3 g). Fry 2 more minutes, then pour in 100 ml red wine and boil 30 seconds to reduce by half.
   • Add 400 g chopped tomatoes, 100 ml water, ½ tsp caster sugar (2 g), the browned sausages and ½ tsp salt (3 g). Cover and simmer for 30 minutes; remove lid after 10 minutes and cook until the sauce is thick.
   • Remove from the heat, stir in 50 g pitted black olives and the remaining fennel seeds (about 2.3 g) and keep warm until serving.
2. 2

   Cook the pasta

   • Bring a large pot of salted water to a boil. Cook rigatoni (500 g) for 12–14 minutes until al dente.
   • Drain, return to the pot, stir in 1 tbsp (15 ml) olive oil and divide between bowls.
3. 3

   Make the pesto

   • Put pecorino (30 g), the anchovy fillet (approx. 5 g), 1 garlic clove (3 g) and 60 ml olive oil in a small processor bowl. Add 1 tbsp (15 ml) water and blitz to a coarse paste.
   • Add 50 g torn basil and blitz briefly until just combined (do not overblend).
4. 4

   Finish and serve

   • Reheat the ragù if needed. Spoon the ragù over the pasta and top each portion with a spoonful of pesto.
   • Garnish with chopped fennel fronds and serve immediately.