Rigatoni with fennel sausage sauce

Instructions

1- Heat a tablespoon of oil in a large saute pan for which you have a lid.

2- Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until golden-brown all over.

3- 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.

4- 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.

5- 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.

6- Remove from the heat, stir through the olives and remaining fennel seeds and set aside until you’re ready to serve.

7- 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.

8- Meanwhile, reheat the sauce.

9- Drain the pasta, return it to the pot, stir in a tablespoon of oil, then divide between the bowls.

10- Put all the pesto ingredients except the basil in the small bowl of a food processor.

11- Add a tablespoon of water and blitz to a rough paste.

12- Add the basil, then blitz until just combined (the pesto has a much better texture if the basil is not overblended).

13- Spoon over the ragù and top with a spoonful of pesto.

14- Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.