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Rigatoni with a spicy sausage sauce

Name: Rigatoni with a spicy sausage sauce
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 6 Italian pork sausages (about 400g), skin removed, broken into large pieces; 2 garlic cloves, finely chopped; 2 small red chillies, finely chopped; 2 baby fennel bulbs, chopped; 1/2 cup (125ml) dry white wine; 400g can chopped tomatoes; 1/2 cup (125ml) chicken stock; 2 tsp finely chopped oregano leaves; 2 tsp caster sugar; 400g rigatoni or other short pasta; Grated pecorino or parmesan, to serve; Shredded flat-leaf parsley, to serve

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Quick, easy and simple enough for a Tuesday night, this killer recipe is sure to become a weekly staple.

2 tbs extra virgin olive oil
6 Italian pork sausages (about 400g), skin removed, broken into large pieces
2 garlic cloves, finely chopped
2 small red chillies, finely chopped
2 baby fennel bulbs, chopped
1/2 cup (125ml) dry white wine
400g can chopped tomatoes
1/2 cup (125ml) chicken stock
2 tsp finely chopped oregano leaves
2 tsp caster sugar
400g rigatoni or other short pasta
Grated pecorino or parmesan, to serve
Shredded flat-leaf parsley, to serve

Method

1.

Heat oil in a frypan over medium heat. Add meat, stirring until browned. Add garlic, chilli and fennel. Continue cooking for 3-4 minutes, stirring, until fragrant. Increase heat to medium-high, add wine, tomatoes, chicken stock, oregano and sugar, stirring. Bring to boil, then reduce to a simmer and cook for 15 minutes, or until slightly thickened. Season.
2.

Meanwhile, cook the pasta in a large saucepan of salted boiling water according to packet instructions, or until al dente. Drain well and return to the pan with the sauce and toss until well combined.
3.

Divide pasta among serving bowls, then serve with pecorino and shredded parsley.