Sausage & Tomato Rigatoni

Ingredients

• 400 g pork sausages, skins removed
• 350 g rigatoni
• 2 tbsp olive oil
• 4 cloves garlic, finely sliced
• 1 tsp chilli flakes
• 1 tsp fennel seeds
• 1 x 400g tin chopped tomatoes
• 60 g Parmesan, finely grated, divided
• 20 g fresh basil, torn
• 1 lemon, juiced
• Fine salt and black pepper

Method

1. Bring a large pan of well-salted water to a rolling boil and cook the rigatoni until al dente, around 10-11 minutes. Scoop out a big mugful of pasta water before draining.
2. Meanwhile, squeeze the sausage meat from the skins. Heat 1 tbsp olive oil in a wide pan over a high heat and fry the sausage in rough chunks for 3-4 minutes, pressing down with a spatula, until deeply golden and crispy at the edges. Lift out and set aside.
3. Add the remaining tablespoon of oil to the pan, then the garlic, chilli flakes and fennel seeds. Cook for 1 minute until fragrant and the garlic is just turning pale gold.
4. Tip in the chopped tomatoes, season well with salt and black pepper, and simmer for 6-8 minutes until thick and glossy. Return the crispy sausage to the sauce.
5. Add the drained rigatoni and a generous splash of the reserved pasta water. Toss vigorously for a minute; the starchy water makes the sauce cling to every ridge. Off the heat, stir through the lemon juice and Parmesan.
6. Serve immediately, scattered with torn basil and a final shower of Parmesan.