Rigatoni with fennel sausage sauce

Name: Rigatoni with fennel sausage sauce
Total time: 66 min
Cuisine: Italian
Ingredients: 2½ tbsp olive oil; 6 cut into 1.5cm-thick slices Italian fennel sausages; 1 large peeled and chopped onion; 1 trimmed and roughly chopped; reserve any fronds to garnish fennel bulb; ½ tsp smoky paprika; 1 clove, peeled and sliced garlic; 2 tsp lightly toasted and then gently crushed fennel seeds; 100ml red wine; 400g tinned chopped tomatoes; ½ tsp caster sugar; 50g cut in half lengthways pitted black olives; 500g rigatoni; 30g roughly crumbled into 0.5cm pieces pecorino; 1 rinsed and patted dry anchovy fillet; 1 clove, peeled and crushed garlic; 60ml olive oil; 50g torn basil leaves

ItalianHard66 min500 kcal

"Italian classic — brought straight from the source."

Heat a tablespoon of oil in a large saute pan for which you have a lid

Origin

Italian · Lamb

Part of the Italian Table.

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