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main-meals

Pork & Fennel Ragu

My 30-minute version of the Italian classic.

30 2
Pork & Fennel Ragu | DonalSkehan.com, My 30-minute version of the Italian classic.

main-meals

Pork & Fennel Ragu

My 30-minute version of the Italian classic.

Monday, July 3, 2017
US / METRIC

250g rigatoni

1 tbsp olive oil

2 garlic cloves, finely chopped

½ tbsp fennel seeds

3 large good quality sausages, preferably with fennel, casings removed

400g tomato passata

50g frozen spinach

A good handful of fresh basil

Parmesan cheese, shavings to serve

9oz rigatoni

1 tbsp olive oil

2 garlic cloves, finely chopped

½ tbsp fennel seeds

3 large good quality, preferably with fennel, casings removed

14oz tomato passata

1/3 cup of frozen spinach

A good handful of fresh basil

Parmesan cheese, shavings to serve

Large pot

Large frying pan

30mins
Serves 2

Most Italian Nonnas would insist on simmering a ragu for hours but I think my cheat recipe delivers all that satisfying richness in a fraction of the time. For best results, visit your local butcher and buy the best quality pork sausages you can lay your hands on.

Cook the pasta in a large pot of boiling salted water for 12 minutes or so until al dente before draining.
While the pasta is cooking, heat the oil in a large frying pan over a medium high heat. Add the garlic and fennel seeds and fry for 30 seconds or until aromatic and the garlic begins to go golden. Add in the sausage meat and fry until lightly browned, breaking up with the back of a wooden spoon as it fries.
Pour in the tomato passata, add in the spinach breaking up with a wooden spoon and bring to a steady simmer and cook for 10 minutes until thickened slightly. Check for seasoning and add salt and red chilli flakes as required.
Pour the sauce into the pot of pasta and stir to combine completely.
Serve with fresh basil and Parmesan shavings.
30mins
Serves 2

Ingredients
US / METRIC

250g rigatoni

1 tbsp olive oil

2 garlic cloves, finely chopped

½ tbsp fennel seeds

3 large good quality sausages, preferably with fennel, casings removed

400g tomato passata

50g frozen spinach

A good handful of fresh basil

Parmesan cheese, shavings to serve

9oz rigatoni

1 tbsp olive oil

2 garlic cloves, finely chopped

½ tbsp fennel seeds

3 large good quality, preferably with fennel, casings removed

14oz tomato passata

1/3 cup of frozen spinach

A good handful of fresh basil

Parmesan cheese, shavings to serve

You'll Need

Large pot

Large frying pan

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