Spicy Rigatoni with Fennel Sausage Ragù

A flavorful and comforting pasta dish featuring spicy fennel sausage ragù tossed with rigatoni. This recipe is easy to customize to your spice preference.

Prep Time

20 minutes

Total Time

1 hour 5 minutes

Calories

672 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.14/serving

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Occasion:

Mood:

Comfort Food•Light & Fresh•Spicy

Ingredients

Servings

1poundrigatoni pasta

£1.20

1tablespoonolive oil

£0.15

1poundItalian sausage, casings removed(preferably fennel sausage, spicy or sweet)

£5.50

1mediumyellow onion, chopped

£0.40

2cloves garlic, minced

£0.10

0.5teaspoonred pepper flakes(adjust to taste)

£0.05

0.5cupdry red wine(optional)

£0.75

28ouncescrushed tomatoes

£1.50

0.5cupheavy cream

£0.80

0.3cupgrated Pecorino Romano cheese, plus more for serving

£1.75

2tablespoonschopped fresh basil, plus more for serving

£0.60

Salt and freshly ground black pepper to taste

£0.05

Optional: 1/4 cup pasta water, reserved

Total Cost

£12.85

£2.14 per serving

Instructions

1.
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
2.
While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through.
3.
Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and red pepper flakes, and cook for another minute until fragrant.
4.
If using, pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly, about 2 minutes.
5.
Stir in the crushed tomatoes and bring to a simmer. Reduce the heat to low and simmer for at least 20 minutes, or longer for a richer flavor. Stir occasionally.
6.
Stir in the heavy cream and grated Pecorino Romano cheese. Season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld.
7.
If the sauce is too thick, add a little of the reserved pasta water to reach your desired consistency.
8.
Drain the cooked rigatoni and add it to the skillet with the sausage ragù. Toss to coat evenly.
9.
Stir in the chopped fresh basil.
10.
Serve immediately, garnished with more grated Pecorino Romano cheese and fresh basil.

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My Notes

Nutrition Information

Nutrition per serving (340g)

672 kcal / 2813 kJ

Carbs

61g

23% of RDA

Fat

32g

46% of RDA

Protein

32g

64% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

13 g

14% of RDA

Sodium

578 mg

25% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For a spicier dish, use hot Italian sausage or add more red pepper flakes.

If you don't have red wine, you can skip it or substitute with a splash of balsamic vinegar.

Simmering the sauce for longer will develop a deeper, richer flavor.

Feel free to add other vegetables to the ragù, such as bell peppers or mushrooms.

For a creamier sauce, add a little more heavy cream.

If you don't have Pecorino Romano, Parmesan cheese is a good substitute.

Cooking Equipment

Large pot or Dutch oven

Large skillet

Pasta pot

Colander

Wooden spoon or spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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