Fennel Sausage Rigatoni

In the same pan, add the chopped onion and sliced fennel bulb. Fry for 15 minutes until soft and caramelized, adding a splash of oil if the pan becomes too dry.

Ingredients

1 piece of Onion

1 piece of Fennel Bulb

30 mL of Fennel Seeds

240 mL of Fennel Fronds

Equipment

Sauté Pan

Stir in the paprika, garlic, and half of the fennel seeds. Cook for 2 minutes, then pour in the dry white wine and boil for 30 seconds to reduce.

Ingredients

240 mL of Fennel Bulb

5 mL of Fennel Seeds

5 mL of Paprika

3 cloves of Garlic Cloves

120 mL of Dry White Wine

Equipment

Sauté Pan

Add the canned tomatoes, sugar, water, the seared sausages, and salt. Cover and simmer for 30 minutes, removing the lid for the final 20 minutes to thicken the sauce.

Ingredients

240 mL of Italian Sausage

800 g of Tinned Tomatoes

5 mL of Sugar

120 mL of Water

5 mL of Coarse Salt

Equipment

Sauté Pan

While the sauce simmers, bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and toss with a tablespoon of olive oil.

Ingredients

15 mL of Extra Virgin Olive Oil

30 mL of Coarse Salt

450 g of Pasta

240 mL of Olives

Equipment

Pasta Pot

Colander

Prepare the pesto by blending the remaining ingredients in a food processor until a rough paste forms, then stir in the fresh basil.

Ingredients

120 mL of Basil Pesto

60 mL of Fresh Basil

Equipment

Food Processor

Stir the olives and remaining fennel seeds into the sauce. Serve the pasta topped with the ragu and a spoonful of fresh pesto.

Ingredients

15 mL of Extra Virgin Olive Oil

240 mL of Fennel Bulb

5 mL of Fennel Seeds

240 mL of Pasta

15 mL of Basil Pesto

5 mL of Fresh Basil

120 mL of Olives

Equipment

Serving Dish