Beef sausage, fennel and Calabrian chilli make a savoury sauce for rigatoni, finished with Pecorino Romano
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 824 |
| Fat | 36g |
| Saturates | 11g |
| Protein | 37g |
| Carbs | 88g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFIn a cold large frying pan, add the broken-up sausages and cook over a low heat to render the fat. Once the meat is golden, add the crushed spices and sauté for a further 6–8 minutes until crisp. Remove with a slotted spoon and set aside.
Add the oil, fennel, leek, garlic and a pinch of salt to the pan. Cook for 10 minutes until soft and lightly golden. Stir in the chilli paste, then pour in the stock and allow to reduce slightly.
Meanwhile, cook the rigatoni in a large pot of salted boiling water according to the package instructions. Drain the pasta, reserving some of the water.
Tip the rigatoni into the sauce with a splash of the pasta water. Add the Pecorino Romano and season with pepper. Toss vigorously over a low heat for 1–2 minutes until glossy, adding more pasta water, if needed.
Spoon into bowls and serve immediately.
