Pork Sausage & Fennel Seed Rigatoni
Serves 4 | Ready in 1 hour
Full flavoured pork sausages with aromatic fennel seeds; one of our favourite pork pairings. With slow cooked onion, a dash of cream and some punchy wholegrain mustard mixed into plump rigatoni and generously dusted with parmesan, this wholesome bowl is a year round winner dinner.
- 6 Pork sausages, skins removed
- 400g Rigatoni
- 2 tsp Fennel seeds
- 1 Onion, finely sliced
- 2 tsp Whole grain mustard
- A handful of fresh parsley, roughly chopped
- Parmesan (however much you like, no judgement here)
- 2 tbsp Olive oil
- A good glug of white wine (optional)
- 100ml Single cream
Place a large pan on a medium heat on the hob and add in the fennel seeds to toast them. Once they're smelling awakened and slightly browning, add the olive oil and then your sausages. Break them up with the edge of your wooden spoon, creating rustic bitesize pieces and stir well until they're caramelised and cooked. Then add in your mustard and wine then finally the single cream before turning the heat to low.
Cook your rigatoni in salted water, saving a half cup of the magical pasta water.
Add the drained pasta to your sausage pan, and enough pasta water to loosen the sauce so it coats the pasta pieces nicely. Stir through the fresh parsley and sprinkle over your parmesan with some freshly ground black pepper.
Serve to your favourite people, and enjoy.
