I love the hit of fennel running through this dish, it brings a delicious and mild aniseed note to this creamy and cheesy pasta that takes just minutes to sling together. Trust me the whole family will love this one!
Prep
5 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
rigatoni pasta 300 g
onion 1 (diced)
garlic paste 1 tsp
tomato purée 2 tbsp
fennel seeds 1 tsp
paprika 1 tsp
chilli flakes ½ tsp
mascarpone cheese 200 g
grated Parmesan to garnish
cumberland sausages 320 g
Method
Cook the pasta as per the packet instructions, then drain. Make sure to reserve some of the pasta cooking water for the sauce in step 5.
Dice the onion. Take the skin off the sausages and break into bite-size pieces.
Preheat a large pan over a medium heat, add a splash of oil and fry the onion, sausage meat and garlic paste for 4 minutes, breaking up the sausage meat with the back of a spoon, as it cooks.
Add the tomato puree, fennel seeds, paprika and chilli flakes to taste (as little or as much chilli as you like). Cook for a couple of minutes until fragrant and the tomato puree coats everything.
Add the mascarpone cheese and stir through. Add a dash of pasta water to loosen the sauce, plus a little more if needed. Season to taste with salt and pepper. Add the cooked pasta and warm through.
