Rigatoni with Fennel and Sausage Ragu Recipe

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serves: 4


  • half large onion, thinly sliced
  • bulb fennel, sliced
  • ½tsp fennel seeds
  • 2tbsp olive oil
  • 400g pack smoked Toulouse sausages, skinned and chopped
  • 150ml (¼pt) red wine
  • 3tbsp tomato purée
  • 4 tomatoes, deseeded and chopped
  • 300g (10½oz) rigatoni pasta
  • 4tbsp fresh Parmesan, grated
  • half 15g pack of basil leaves


  • Fry the onion, fennel and fennel seeds in the olive oil for 10 minutes until golden.

  • Add the skinned and chopped sausages and cook for 3 minutes more.

  • Stir in the red wine, tomato purée and tomatoes, then cover and simmer for 10 minutes.

  • Meanwhile, cook the pasta for 10 to 12 minutes until al dente, then drain and place in a serving dish.

  • Add the sauce, Parmesan and basil leaves. Serve scattered with extra grated Parmesan and shredded basil, ciabatta bread and a leafy green salad.

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(6 ratings)
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