Sausage and Fennel Rigatoni with Chilli and Cavolo Nero
This quick, simple Sausage and Fennel Rigatoni recipe with Chilli and Cavolo Nero is rich, hearty pasta recipe equally as good for family dinners as it is for guests!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Cuisine: Italian
Ingredients
Scale
- 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
Instructions
- Squeeze the sausages from the skins and sauté in a little olive oil until golden and caramelised.
- 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.
- 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.
- Stir through the crème fraîche and a splash of pasta water then add the sausages back to the pan.
- Boil the rigatoni until cooked, drain and stir through the pasta sauce.
- Plate up with lots of grated Parmesan and a sprinkle of dried chilli.
Notes
If you don't have a mandolin, to slice the fennel a sharpened, large, heavy knife will also do the job, just make sure you get the pieces nice and thin!