Rigatoni with fennel sausage sauce, pecorino and anchovy

dinner · ⏱ 60 min · 4 portions · 95.0 g carbs / portion · allergens: egg, fish, gluten, milk

v6 · rb0e705f985 20260727Z1751 97 ml olive oil 6 pieces fennel sausage ½ tsp smoky paprika 2 pieces garlic clove 2 tsp fennel seed 100 ml red wine salt to taste 50 g black olive 500 g rigatoni 50 g basil leaf fennel frond to taste 🍳 heat oil in a large saute pan for which you have a lid 🍳 ⏱ 10 min fry sausage slices until golden-brown 🍳 ⏱ 15 min fry onion and fennel until soft and caramelised 🍳 ⏱ 2 min stir in paprika, garlic and half the crushed fennel seeds, fry 🍳 pour on the wine and boil 30 seconds, until reduced by half 🍳 ⏱ 30 min simmer sauce until thick and rich 🌀 stir in olives and remaining fennel seeds blitz pecorino, anchovy, garlic, olive oil and water into rough paste blitz in basil until just combined 🍳 ⏱ 12-14 min boil salted water, cook rigatoni until al dente reheat ragù until hot 🔪 drain pasta, return to pot, stir in olive oil spoon ragù over pasta 🍽 top with pesto and pecorino shavings, finish with fennel fronds Rigatoni alla Sausage 🎉 1 piece onion 1 piece fennel bulb 400 g tomato ½ tsp caster sugar 30 g pecorino 1 piece anchovy fillet 15 ml onion, fennel bulb smoky paprika 1 piece garlic clove half · 1 tsp fennel seed red wine tomato, caster sugar salt black olive 1 tsp fennel seed pecorino, anchovy fillet 1 piece 60 ml basil leaf 15 ml fennel frond
https://flowcooking.luiten.family/en-us/recipe/255/rigatoni-with-fennel-sausage-sauce-pecorino-and-anchovy/