When laziness strikes, I crave the delicious simplicity of pasta. That same laziness gave birth to this sausage, fennel rigatoni recipe. There’s something satisfying about the sweet anise flavour of fennel cutting through the richness of sausages. However, the Nduja brings a unique smoky heat that elevates this dish to a whole new level.
Using the Right Sausages
Since it’s in the name of this sausage, fennel & rigatoni pasta, you’ll want to use the best sausages that you can afford. Italian sausages sweetened with fennel seeds are recommended in similar recipes I’ve found, but I rarely use them. Instead, I opt for British Cumberland sausages, heavily seasoned with black pepper. They might not be right, traditionally speaking, but the proper sausages are usually whichever ones you prefer to eat. Just make sure they’re good quality, as this really matters since they’ll contain more meat, and less preservatives and other rubbish.
We’ll need to remove the sausages from their skins for this recipe. It’s a bit of prep, but it’s relatively easy if you have a pair of scissors in your kitchen. To do this, snip the top of the sausage skin with the scissors, then gently slide one blade beneath the skin, cut the casing open, releasing the sausage meat. You don’t need to do anything else, as we’ll break it apart during cooking.
Adding Spice to My Sausage, Fennel, & Rigatoni Pasta
Nduja is a spicy, spreadable salami pasta from the Calabrian region of Italy. It’s made with pork and sun-dried Calabrian chillies, which give the pasta its fiery heat. However, if you can’t find Nduja or would prefer not to use it, you can leave it out entirely or substitute the same amount with chilli flakes. It’s your dinner, it’s up to you.
There’s one issue with Nduja that had me questioning whether to include it here: its high saturated fat content. As the self-stylised running chef, I questioned whether I should include it here, but it was a short debate. Yes, it’s higher in fat than chilli flakes, but it tastes great and adds a unique flavour to the pasta. Also, running, cycling, and exercise in general are hard, so treat yourself to a treat or two. Besides, it really doesn’t add much fat to the final numbers, especially when this recipe includes sausages, which can be notoriously high in fat. And it’s high in carbs and protein too.
The Rigatoni in the Sausage, Fennel, & Rigatoni Pasta
Rigatoni, or as I like to call it, the bigger penne, is a favourite pasta of mine. It’s a tubular pasta with a wider cavity, which makes it great for scooping up the spicy sausage meat sauce. Yet just because I love it and it’s in the recipe title doesn’t mean you have to use it. Any pasta will work well, despite what people say. It’s your dinner, after all.
I know I said it’s your dinner, but please use fresh rosemary. It’s so much better. I promise.
Spicy Sausage, Fennel, & Rigatoni Pasta
Ingredients
Method
- Remove the sausage meat from the casings using scissors.
- Heat the 1 tbsp olive oil in the pan. Add the sausage meat and break apart with the back of a wooden spoon. Cook until the sausage meat begins to brown. Remove from the pan and set aside.
- Heat the remaining oil. Add the fennel and peppers and cook for 3-4 minutes. Then add the garlic, fennel seeds, oregano, rosemary, and nduja. Cook for 1 minute.
- Add the passata and bring to a gentle boil, then reduce to a simmer. Season to taste. Cook for 15-20 minutes until the sauce has thickened.
- In the meantime, bring a pan of salted water to the boil. Add the rigatoni and cook for 10–12 minutes until al dente.
- Drain the pasta, then mix it with the sausage sauce. Spoon into serving bowls and top with as much grated parmesan as you like
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