A dish for meat lovers who like strong tastes but don’t like spending time in the kitchen. Rigatoni (or Togtiglioni, paccheri or other big pasta shape) with quick cooking sausage, fennel seeds and half-ripe DOP ewe’s milk cheese from Sardinia. It's a fast dish to prepare and tastes divine where nobody will think that you just whipped it up.
Difficulty: Easy
Preparation time: 11 minutes
Serving: About 4 servings
Ingredients (You need the following ingredients for 4 servings):
- 360 g of Rigatoni
- 400 g of Fresh Sausage
- 1 Tablespoon Of Fennel Seeds Oil
- 6 Tablespoons Of Extra Virgin Olive Oil
- 500 ml Of Tomato Purée
- 2 Tablespoons Of Tomato Concentrate
- 1 Fresh Chilli Pepper
- 1 Tropea Onion
- 1 Bay Leaf
- Half A Glass Of White Wine
- 1 Tablespoon Of Sugar
- Salt to taste
- DOP Ewe's Milk Cheese From Sardinia To Taste
- Marjoram Or Thyme To Taste
Preparation:
Prepare the sausage:
- Finely chop the onion. Take the sausage out of the skin and chop it coarsely with a knife. Pour the oil in a big frying pan and let it warm, then add the sausage pieces and sauté it over high heat
Prepare the sauce:
- Add the chopped onion, chilli pepper, fennel seeds and tomato concentrate and let soften for one minute, then add the wine.
- Let it evaporate, then add the tomato purée, chopped bay leaf, marjoram or thyme, some sugar and salt to taste (but not too much because the sausage is savoury and when the sauce thickens it could taste salty).
- Let simmer over moderate to high heat for about 30 minutes. If you have more time, cover the pan and let simmer for a longer time. Remember to take the bay leaf and chilli pepper out at the end of cooking.
Cook the pasta:
- Cook the pasta in plenty of salted water until al dente and drain it. Keep a little of the water the pasta was cooked in.
- Add the pasta to the pan containing the sauce, a little of the cooking water and grated ewe’s milk cheese.
Serving:
- Serve the pasta sprinkled with ewe’s milk cheese and a few fennel seeds.