2 garlic cloves, chopped
1 tsp fennel powder
3 tbsp olive oil
1 onion, finely chopped
4 Italian sausages, skin removed
1 tsp thyme leaves
100ml red wine
400g tin chopped tomatoes
400g rigatoni (tube pasta)
grated Parmesan, to serve
- Using a mortar and pestle, crush the garlic and fennel with a pinch of salt.
- Heat the oil in a saucepan and cook the onion for a few minutes over low heat to soften it. Break up the sausage meat with your hands and add to the pan. Increase the heat and cook until the meat is lightly browned. Season with salt and pepper. Add the the garlic, fennel and thyme and mix in. Then add the wine and stir the sauce.
- Cook the sauce for about 5 minutes or until the wine is reduced, then add the tomatoes and simmer for 10 minutes, or until the sauce has thickened.
- Cook the pasta in a large saucepan until al dente. Drain reserving some water. Add to the sauce, toss well and serve sprinkled with the Parmesan.