Ingredients
- Spinneysfood Traditional Beef Boerewors 400g, casings removed
- Spinneysfood Fennel Seeds 2 tsp, lightly crushed
- Spinneysfood Coriander Seeds 1 tsp, lightly crushed
- Spinneysfood Mediterranean Extra Virgin Olive Oil 3 tbsp
- Fennel bulb 1, finely sliced
- Leek 1, finely sliced
- Garlic 3 cloves, finely sliced
- Spinneysfood Fine Salt To taste
- Ottolenghi Chili Sauce 1-2 tbsp
- Chicken stock 250ml
- Discovery by Spinneys Rigatoni 400g
- Pecorino Romano 40g, finely grated
- Spinneysfood Black Pepper To taste, freshly ground
Nutrition (Per serving)
- 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."
Rigatoni with chilli, sausage and fennel
Italian 10 Mins Prep · 25 Mins Cook
- In 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.