Rigatoni con ragù veloce di salsiccia

Ingredienti

• 1 tbsp extra-virgin olive oil
• 1 onion, finely chopped
• 1 fennel bulb, finely chopped, fennel fronds reserved for serving
• 2 garlic cloves, crushed
• 1 tsp fennel seeds
• 1/2 tsp dried chilli flakes
• 500 gm pork and fennel sausages, casings removed, filling crumbled
• 125 ml (1/2 cup) red wine
• 500 ml (2 cups) tomato passata
• 250 ml (1 cup) chicken stock
• 1 tbsp coarsely chopped thyme
• 1 bay leaf
• 400 gm dried rigatoni
• 1/2 bunch cavolo nero, trimmed, stems removed, coarsely chopped
• 50 gm finely grated parmesan, plus extra to serve

Preparazione

1. 1

   1: Heat oil in a large casserole over medium-high heat. Add onion and fennel, and cook, stirring occasionally, until softened (4-5 minutes). Add garlic and spices, and cook, stirring, until fragrant (1 minute). Add sausage and cook, breaking it into small pieces with a wooden spoon, until browned (2-3 minutes). Deglaze with wine and reduce by half (2-3 minutes). Add passata, stock and herbs, season and simmer until rich and thick (25-30 minutes). Season to taste (discard bay leaf).

2. 2

   2: Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (according to packet instructions), adding cavolo nero in the last 2 minutes; reserve 125ml pasta water. Drain, then add pasta mixture and parmesan to sausage ragù over low heat. Gradually add reserved cooking water, stirring constantly, until sauce coats the pasta. Season.

3. 3

   3: Divide pasta among serving bowls. Scatter with parmesan and fennel fronds to serve.