Rigatoni with Fennel Sausage Sauce

Ingredients

• 4 tbsp olive oil
• 1½ lb Italian fennel sausages
• 1 large onion
• 1 fennel bulb
• ½ tsp smoked paprika
• 1 clove garlic
• 2 tsp fennel seeds
• ½ cup red wine
• 14½ oz canned chopped tomatoes
• ½ tsp granulated sugar
• ¼ cup pitted black olives
• 1 lb rigatoni
• ¼ cup pecorino cheese
• 1 anchovy fillet
• 1 clove garlic
• ½ cup basil leaves
• 2 tbsp fennel fronds (optional)

Steps

1. Heat 1 tbsp olive oil in a large pan. Add sausage pieces and fry over medium-high heat for 10 minutes until golden brown. Transfer to a plate.
2. Add onion and chopped fennel to the pan, frying for 15 minutes until soft and caramelized. Stir in paprika, sliced garlic, and half the fennel seeds; cook for 2 minutes.
3. Pour in red wine and boil for 30 seconds to reduce. Add chopped tomatoes, sugar, 0.5 cup water, seared sausage, and 0.5 tsp salt. Cover and simmer for 10 minutes, then uncover and cook until sauce is thick, about 20 minutes more. Stir in olives and remaining fennel seeds.
4. Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Drain pasta, reserving some pasta water if needed, and return to pot with 1 tbsp olive oil.
5. For the pesto, combine pecorino, anchovy, crushed garlic, and 3 tbsp olive oil in a food processor with 1 tbsp water. Blitz to a rough paste. Add basil and pulse until just combined.
6. Reheat the sauce. Serve pasta topped with the fennel sausage sauce, a spoonful of pesto, and optional chopped fennel fronds.