Rigatoni with Fennel Sausage Sauce

Name: Rigatoni with Fennel Sausage Sauce
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Italian
Ingredients: 2 tbsp Olive oil; 6 pcs Italian fennel sausages; 1 pcs Yellow onion; 1 pcs Fennel bulb; 0.5 tsp Smoked paprika; 2 clove Garlic; 2 tsp Fennel seeds; 100 ml Red wine; 400 g Canned tomatoes in their own juice; 0.5 tsp Sugar; 50 g Pitted black olives; 500 g Rigatoni; 30 g Pecorino; 1 pcs Anchovy fillets; 60 ml Olive oil; 50 g Fresh basil leaves

An aromatic Italian pasta with a delicate sauce made from fennel sausage, tomatoes, and black olives. Finished with a piquant anchovy and basil pesto.

Ingredients

2 tbsp Olive oil
6 pcs Italian fennel sausages
1 pcs Yellow onion
1 pcs Fennel bulb
0.5 tsp Smoked paprika
2 clove Garlic
2 tsp Fennel seeds
100 ml Red wine
400 g Canned tomatoes in their own juice
0.5 tsp Sugar
50 g Pitted black olives
500 g Rigatoni
30 g Pecorino
1 pcs Anchovy fillets
60 ml Olive oil
50 g Fresh basil leaves

Instructions

Heat one tablespoon of oil in a large skillet with a lid over medium heat. Add the sausages and cook for 10 minutes, stirring regularly, until golden brown on all sides. Transfer the sausages to a plate.
In the same skillet, sauté the sliced onion and diced fennel bulb for 15 minutes over medium heat, stirring occasionally, until the vegetables are soft and caramelized. Add a little more oil if needed. Stir in the paprika, minced garlic, and half of the fennel seeds, and cook for 2 minutes.
Pour in the red wine and bring to a boil for 30 seconds until reduced by half. Add the tomatoes, sugar, 100 ml of water, return the sausages, and season with salt (½ teaspoon). Cover with the lid and simmer for 30 minutes over low heat, removing the lid after 10 minutes. Cook until the sauce becomes thick and rich. Remove from heat, add the olives and remaining fennel seeds.
Bring a large pot of salted water to a boil. Add the rigatoni and cook for 12–14 minutes (or according to package instructions) until al dente. Meanwhile, reheat the sauce. Drain the pasta and return it to the pot, add one tablespoon of oil.
For the pesto: place the pecorino, anchovy fillets, and olive oil in a blender. Add one tablespoon of water and blend until it reaches a coarse paste. Add the basil and blend until smooth (do not overmix the basil to achieve better texture).
Divide the pasta among serving plates, pour the ragù over it, and add a spoonful of pesto on top. Garnish with sliced fennel fronds if desired and serve immediately.