Rigatoni with Fennel Sausage Sauce

Ingredients

• 2 1/2 tbspolive oil, for sauce; plus extra as needed
• 6italian fennel sausages, cut into 1.5cm slices
• 1onion, large, peeled and chopped
• 1fennel bulb, trimmed and roughly chopped; reserve fronds for garnish
• 1/2 tspsmoked paprika
• 1 clovegarlic, peeled and sliced; for sauce
• 2 tspfennel seeds, lightly toasted and gently crushed; half used in sauce, half added at the end
• 100 mlred wine, cooked into the sauce
• 400 gchopped tomatoes, canned
• 1/2 tspcaster sugar
• 50 gblack olives, pitted, halved lengthways
• 500 grigatoni
• 30 gpecorino, roughly crumbled into 0.5cm pieces; for pesto
• 1anchovy fillet, rinsed and patted dry; for pesto
• 1 clovegarlic, peeled and crushed; for pesto
• 60 mlolive oil, for pesto
• 50 gbasil leaves, torn; for pesto — add last to avoid over-blending

Method

1. 1

   Heat 1 tbsp oil in a large saute pan with a lid. Add the sausage slices and fry on medium-high for 10 minutes, stirring regularly, until golden brown all over. Transfer to a plate.

2. 2

   Add the onion and fennel to the hot pan and fry for 15 minutes, stirring occasionally, until soft and caramelised. Add a little extra oil if the pan dries out.

3. 3

   Stir in the paprika, garlic and half the fennel seeds. Fry for 2 minutes more, then pour in the wine and boil for 30 seconds to reduce by half.

4. 4

   Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt. Cover and simmer for 30 minutes, removing the lid after 10 minutes, until the sauce is thick and rich.

5. 5

   Remove from the heat and stir through the olives and remaining fennel seeds. Set aside until ready to serve.

6. 6

   For the pesto, blitz the pecorino, anchovy, garlic, olive oil and 1 tbsp water to a rough paste. Add the basil and blitz briefly until just combined.

7. 7

   Cook the rigatoni in a large pot of salted boiling water for 12 to 14 minutes until al dente. Drain, return to the pot and stir through 1 tbsp olive oil.

8. 8

   Reheat the sauce, divide the pasta between bowls and spoon over the ragu. Top each with a spoonful of pesto and a scattering of fennel fronds if available.