Rigatoni with Fennel Sausage Sauce Recipe: A Cozy Night In
Rigatoni with Fennel Sausage Sauce: A Cozy Night In – There’s something incredibly comforting about a bowl of pasta on a chilly evening.
Rigatoni with fennel sausage sauce
Ingredients
- 2½ tbsp olive oil
- 6 Italian fennel sausages, cut into 1.5cm-thick slices
- 1 large onion, peeled and chopped
- 1 fennel bulb, trimmed and roughly chopped; reserve any fronds to garnish
- ½ tsp smoky paprika
- 1 clove garlic, peeled and sliced
- 2 tsp fennel seeds, lightly toasted and then gently crushed
- 100ml red wine
- 400g tinned chopped tomatoes
- ½ tsp caster sugar
- 50g pitted black olives, cut in half lengthways
- 500g rigatoni
- 30g pecorino, roughly crumbled into 0.5cm pieces
- 1 anchovy fillet, rinsed and patted dry
- 1 clove garlic, peeled and crushed
- 60ml olive oil
- 50g basil leaves, torn
Instructions
- Heat a tablespoon of oil in a large saute pan for which you have a lid. Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until golden-brown all over.
- Transfer the sausages to a plate, then add the onion and fennel to the hot pan and fry for 15 minutes, stirring once in a while, until soft and caramelised; if the pan goes a bit dry, add a teaspoon or so of extra oil.
- Stir in the paprika, garlic and half the fennel seeds, fry for two minutes more, then pour on the wine and boil for 30 seconds, to reduce by half.
- Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt, cover and simmer for 30 minutes; remove the lid after 10 minutes, and cook until the sauce is thick and rich. Remove from the heat, stir through the olives and remaining fennel seeds and set aside until you’re ready to serve.
- Bring a large pot of salted water to a boil, add the pasta and cook for 12-14 minutes (or according to the instructions on the packet), until al dente. Meanwhile, reheat the sauce. Drain the pasta, return it to the pot, stir in a tablespoon of oil, then divide between the bowls.
- Put all the pesto ingredients except the basil in the small bowl of a food processor. Add a tablespoon of water and blitz to a rough paste. Add the basil, then blitz until just combined (the pesto has a much better texture if the basil is not overblended).
- Spoon over the ragù and top with a spoonful of pesto. Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.
Nutrition
Last weekend, as the rain pattered against the windows and the wind howled a bit too menacingly for comfort, I found myself yearning for a dish that would wrap me in warmth like a culinary hug.
That’s when I remembered this rigatoni with fennel sausage sauce recipe, which I’d bookmarked ages ago. It’s funny how food can be so intertwined with our emotions, isn’t it?
I remember making this dish for the first time on a particularly dreary day when I needed a pick-me-up.
My nieces, bless their hearts, were skeptical at first about the fennel and sausage combination, but after a few bites, they were all in.
It’s become our go-to comfort food ever since, and it’s a testament to how a simple meal can turn a gloomy day around.
As I gathered my ingredients, I couldn’t help but chuckle at the memory of my first attempt at this recipe. I’d accidentally used sweet paprika instead of smoky, and the result was… interesting, to say the least.
It’s moments like these that remind me that cooking is as much about the journey as it is about the destination.
Sure, we all want that perfect dish, but the mishaps and improvisations along the way are what make it fun.
So, armed with the right paprika this time, I set out to recreate that comforting dish that had won over my family’s hearts (and stomachs).
The Inspiration Behind Rigatoni with Fennel Sausage Sauce
This recipe draws its inspiration from the rich tapestry of Italian cuisine, where robust flavors and hearty ingredients come together to create meals that are both satisfying and celebratory.
The use of fennel, both in the sausage and as a vegetable, is a nod to the herb’s prominence in Italian cooking, where it’s prized for its subtle anise flavor that pairs beautifully with pork.
The addition of smoky paprika adds a depth that elevates the dish, making it a perfect example of how traditional recipes can be enhanced with a touch of creativity.
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This dish, with its roots in rustic Italian home cooking, is a testament to the power of simple ingredients to create something truly special.
Rigatoni with Fennel Sausage Sauce Recipe
Now here’s the main details:
Ingredients
- 2½ tbsp olive oil
- 6 Italian fennel sausages, cut into 1.5cm-thick slices
- 1 large onion, peeled and chopped
- 1 fennel bulb, trimmed and roughly chopped; reserve any fronds to garnish
- ½ tsp smoky paprika
- 1 clove garlic, peeled and sliced
- 2 tsp fennel seeds, lightly toasted and then gently crushed
- 100ml red wine
- 400g tinned chopped tomatoes
- ½ tsp caster sugar
- 50g pitted black olives, cut in half lengthways
- 500g rigatoni
- 30g pecorino, roughly crumbled into 0.5cm pieces
- 1 anchovy fillet, rinsed and patted dry
- 1 clove garlic, peeled and crushed
- 60ml olive oil
- 50g basil leaves, torn
Instructions
Now let’s start cooking with the following step-by-step guide:
Preparing the Sauce
Heat a tablespoon of oil in a large sauté pan for which you have a lid. Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until they’re golden-brown all over.
This step is crucial because browning the sausage not only adds color but also develops a rich, deep flavor that will permeate the entire dish. Once browned, transfer the sausages to a plate.
Now, add the onion and fennel to the hot pan and fry for 15 minutes, stirring once in a while. If the pan seems a bit dry, don’t hesitate to add a teaspoon or so of extra oil.
You’re aiming for soft and caramelized here, which will add a sweet depth to your sauce. Once the vegetables are ready, stir in the paprika, garlic, and half the fennel seeds, and fry for two minutes more.
This is where the magic happens; the spices and garlic release their aromas, setting the stage for the rest of the dish.
Pour in the wine and let it boil for 30 seconds to reduce by half. This step is important because it concentrates the flavors of the wine, adding a sophisticated note to your sauce.
Then, 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 to let the sauce thicken and become rich.
Once done, remove from the heat, stir through the olives and remaining fennel seeds, and set aside until you’re ready to serve.
Cooking the Pasta
Bring a large pot of salted water to a boil, add the pasta, and cook for 12-14 minutes (or according to the instructions on the packet), until al dente.
While the pasta is cooking, reheat the sauce. Once the pasta is ready, drain it, return it to the pot, stir in a tablespoon of oil to prevent sticking, and then divide it between the bowls.
Making the Pesto
Put all the pesto ingredients except the basil in the small bowl of a food processor. Add a tablespoon of water and blitz to a rough paste.
This helps to create a base that will hold the basil together without over-processing it. Add the basil, then blitz until just combined. The key here is to not overblend the basil, as it can turn the pesto bitter and lose its vibrant green color.
Serving
Spoon the ragù over the pasta and top with a spoonful of pesto. Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.
The combination of the hearty sausage sauce and the bright, herby pesto creates a dish that’s both comforting and invigorating.
Helpful Tips For This Rigatoni with Fennel Sausage Sauce Recipe
These are some helpful tips to make sure the food will be served perfectly:
1. Browning Matters
Browning the sausage is more than just a visual step; it’s essential for flavor development. The Maillard reaction, which occurs when you brown meat, creates new flavor compounds that add depth and richness to your dish. Don’t rush this step; let the sausage get nice and golden.
2. Caramelization is Key
When cooking the onion and fennel, take the time to let them caramelize. This process brings out the natural sweetness of the vegetables, which will balance the savory elements of the sausage and tomatoes. A little patience here will pay off in the flavor department.
3. Don’t Overcook the Pasta
Al dente pasta is the goal here. It should be cooked through but still have a bit of bite to it. Overcooked pasta can turn mushy and won’t hold up well with the hearty sauce.
4. Pesto Perfection
When making the pesto, resist the urge to overblend. A rough, textured pesto is not only more visually appealing but also retains a fresher flavor. Plus, it’s a great way to use up that basil before it goes bad!
5. Resting Enhances Flavor
Letting the sauce rest for a bit before serving allows the flavors to meld together. If you have the time, prepare the sauce a bit in advance and let it sit; you’ll be rewarded with a more harmonious dish.
Possible Variations
Here are some possible variations to try:
1. Vegetarian Option
For a vegetarian twist, substitute the sausage with a plant-based alternative or use mushrooms for a meaty texture. You can also add more vegetables like bell peppers or zucchini to bulk up the sauce.
2. Spicy Kick
If you like a bit of heat, add a pinch of red pepper flakes when you’re cooking the garlic and paprika. It’ll add a nice warmth to the dish without overwhelming the other flavors.
3. Different Pasta Shapes
While rigatoni is perfect for this sauce, don’t be afraid to experiment with other shapes. Penne, fusilli, or even spaghetti can work well, depending on what you have on hand.
4. Cheese Variations
While pecorino adds a nice sharpness, you can also try using Parmesan or even a mild goat cheese for a different flavor profile. The key is to choose a cheese that melts well and complements the other ingredients.
Final Thoughts
As you sit down to enjoy your rigatoni with fennel sausage sauce, take a moment to appreciate the journey you’ve taken to get here. From the initial browning of the sausage to the final sprinkle of fennel fronds, every step has been a labor of love.
And yes, there might have been a few moments of chaos (like when I accidentally spilled the wine into the sauce instead of the glass!), but that’s all part of the fun.
The result is a dish that’s not just delicious but also a reminder of the joy that comes from cooking for those you love.
So, dig in, savor every bite, and don’t forget to toast to the simple pleasures of a cozy night in with good food and even better company.
