ItalianMain course
Rigatoni with fennel sausage sauce
This rigatoni dish features a rich, slow-simmered sauce built on browned fennel sausage, caramelized onions, and tender fennel bulb. Red wine and chopped tomatoes form the base, while a fresh, bright basil pesto is stirred in at the end for a contrasting pop of flavor. It's the kind of sauce that benefits from a good, long simmer, allowing all the ingredients to meld together until it's thick and coats the pasta beautifully.
Method
4 steps · 26 min total
- 01
Brown the Sausage and Vegetables
Heat 1 tablespoon of olive oil in a large sauté pan with a lid. Add the sausage pieces and fry over medium-high heat for 10 minutes, stirring regularly, until they're golden-brown all over. Transfer the browned sausages to a plate, leaving any rendered fat in the pan.
Add the chopped onion and fennel to the hot pan and fry for 15 minutes, stirring occasionally, until they're soft and caramelized. If the pan starts to look dry, add another teaspoon or so of olive oil. Stir in the paprika, garlic, and half of the fennel seeds, frying for another 2 minutes until fragrant. Pour in the red wine and boil for 30 seconds, letting it reduce by half.
