Sausage and Fennel Rigatoni with Chilli and Cavolo Nero

Name: Sausage and Fennel Rigatoni with Chilli and Cavolo Nero
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 500g rigatoni; olive oil; 6 Sausages; 1 fennel bulb, sliced with mandolin (see note); 1 onion, finely sliced lengthways; 3 garlic cloves; 3 sprigs of thyme, stalks removed; large handful of chopped cavolo nero; 4 tbsp creme fraiche; splash of marsala (or sherry / white wine); parmesan; dried chilli flakes

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This delicious recipe for Sausage and Fennel Rigatoni with Chilli and Cavolo Nero is rich, creamy, slightly spicy and an all round excellent weeknight pasta dish! Ready in around 30 minutes this Italian-inspired pasta recipe is so simple to make, and can be customised with whatever brassica you have on hand.

Cooking pot filled with creamy sausage and kale pasta on a wooden board.

White bowl of sausage pasta topped with grated cheese.

Fat, plump, juicy sausages, removed from their skins and lightly caramalised as the base for a pasta sauce is the perfect way to make a rich, meaty pasta without having to wait for hours while the meat simmers.

And, combined with creme fraiche, chilli, tender, aromatic fennel and torn, wilted cavolo nero this is the perfect dish to serve to either your family, or guests.

Seriously, we can't wait for you to try this Sausage and Fennel Rigatoni recipe!

Ingredients

rigatoni (or another chunky pasta shape, penne will also work well here)
olive oil
sausages (British bangers or Italian-style sausages will both work well here, to amp up the flavour of the dish choose a variety with fennel or chilli added, we like Field & Flower's Italian Fennel Sausages)
fennel bulb
onion
garlic cloves
fresh thyme (finely chopped rosemary would also work well here)
cavolo nero (can be substituted for any kind of kale or even shredded savoy cabbage if that's what you have on hand)
creme fraiche (you won't get the signature creamy tang of creme fraiche, but you can use double cream if that is what is open!)
marsala (or cooking sherry or dry white wine, just to deglaze the pan)
parmesan (or another hard cheese like Grana Padano or pecorino that's good for grating - or you can top the pasta with pangrattato instead!)
dried chilli flakes (also sold as red pepper flakes)

Directions

Sausage pieces being caramalised in a frying pan.

Step 1

Squeeze the sausages from the skins and sauté in a little olive oil until golden and caramelised.

Step 2

Remove the sausage from the pan and add the sliced onion and fennel. Sauté for a few minutes until soft, then add the garlic and thyme fry off for a couple of minutes.

Sliced fennel and onions caramalised in a frying pan.

Half eaten bowl of sausage rigatoni next to the cooking pot it was served from.

Step 3

Add the marsala and simmer until evaporated, add the Cavolo Nero followed by a splash of water season well and simmer until it is tender and the liquid has evaporated.

Step 4

Stir through the crème fraîche and a splash of pasta water then add the sausages back to the pan.

Step 5

Boil the rigatoni until cooked, drain and stir through the pasta sauce.

Step 6

Plate up with lots of grated Parmesan and a sprinkle of dried chilli.

Frequently Asked Questions

What are the best pasta shapes to make this Sausage and Fennel Pasta with?

As we mentioned above rigatoni or penne would be our picks, because they're big enough so sausage pieces can get inside and their ridges pick up the sauce well. We would stick to short shapes, as the pieces of sausage won't work with something long and thin like spaghetti, instead they might all gather at the bottom of the bowl so you get uneven bites!

Can I make this pasta recipe gluten-free?

Yes, use gluten-free pasta and make sure the sausages are gluten-free too. Then you're all set!

Do I have to use a mandolin to slice the fennel?

No, but if you have one and you're confident using it it will get you the best thin, even slices for this recipe. A just sharpened, large, heavy knife will do the job otherwise.