Rigatoni with Fennel Sausage Sauce Print

Penne with Quick Sausage Sauce

Serves 6


2 tbsp olive oil
1 red onion, peeled and chopped
6 Italian fennel, fresh pork sauces, meat removed from skins and crumbled
1 tbsp rosemary, leaves chopped

1 tbsp parsley, leaves chopped

1 bay leaf

1 red chillies, chopped
400g tin chopped tomatoes, 
300g rigatoni
150ml double cream
80g parmesan, freshly grated
Salt and pepper


  1. In a large saucepan, heat the oil and fry the onion until light brown. Add the crumbled sausage, rosemary, bay leaves and chilli. Fry together over a high heat, stirring to mash the sauces.
  2. Discard most of the oil, continue to cook for 20 minutes to brown the sausage meat.
  3. Add the tomatoes, stir and return to the boil. Remove from the stone.
  4. Cook the rigatoni in a generous amount of boiling salted water, then drain thoroughly.
  5. Stir the cream into the sauce along with the drained rigatoni and half the parmesan.
  6. Serve with the remaining parmesan.

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