Sweet fennel sausage ragu’ with rigatoni 

The perfect pasta for every occasion perfect to make especially for the holidays. Pasta is ideal for starting a menu, there are various shapes and a thousand condiments so you can indulge your imagination safely. Rigatoni are a perfect pasta format for Sunday lunches but also for parties, you always go on the safe side and then the traditional recipes. These rigatoni with sausage ragu' are tasty and easy to prepare, the flavor of fennel makes the pasta special and the whole recipe is to be considered a real single dish.

The rigatoni with sausage, and sweet fennel sauce are cooked by breaking the garlic to which we will add the fennel and garlic while separately we will fry the sausage to which we will add the garlic until it has taken color. At the end we will add the pasta to the sauce and serve with grated Parmesan.

Ingredients

For 4 people

Gr. 320 pasta

Gr. 200 fresh pork sausage

2 cloves of garlic

4 tablespoons of extra virgin olive oil

1 sprig of wild fennel

Parmesan to taste

Procedure

After putting the water to boil with wild fennel, prepare the sauce by removing the skin from the sausage and sautéing the garlic with oil in a non-stick pan. Remove it as soon as it becomes blond and add the skinned sausage into small pieces. Stir and fry, also adding water about 200 ml and continue cooking over low heat, when the fennel will be well boiled, remove it from the water and add it to the sauce. Cook the sauce over low heat for about 45 minutes. Boil the pasta in the fennel flavored water. Enjoy your meal!