Rigatoni with sausage

The tubular pasta Rigatoni works best with this dish. It seems to capture the sausage really well

Serves 2

4 Sausages (Italian sausage is best)

Rigatoni pasta

300ml red wine

Bunch of thyme

2 cloves garlic chopped

1 onion chopped

1 tsp fennel seeds crushed (optional)

100g butter

Cook the onion and fennel seeds in the butter and a tbsp of olive oil until the onion is translucent but not quite brown. Skin the sausages then break up the sausage meat and put in the pan with the onion and add the garlic. Add the thyme. Cook the sausage for 5-6 mins until browned over a medium heat. Scrape the meat off the bottom of the pan as this adds to the flavour. Once the meat is nicely browned add the wine and cook off for about 4 minutes (until about half has evaporated).

Now add the passata and simmer for 10-15 mins.

Add the rigatoni to the sauce.