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Angela Hartnett’s rigatoni with fennel and sausage

By: Angela Hartnett

Published: 15 May 24
Updated: 10 Sep 24

Angela Hartnett’s rigatoni with fennel and sausage

A simple, rustic, deeply flavourful pasta dish from the iconic Angela Hartnett is as good as you’d imagine. Fennel and sausage is a natural combination, both of which come together in the tomato sauce. As with all Italian food, the quality of the ingredients is key, so get the best you can.

Angela Hartnett is a guest chef at Pub in the Park this summer – Tom Kerridge’s music festival for food lovers, which is popping up in four locations: Marlow (16-19 May), Chiswick (28-30 June), Reigate (12-14 July) and St Albans (6-8 September). Discover our all-star collection of Pub in the Park chef recipes, including dishes by Andi Oliver, Atul Kochhar and Rick Stein – and buy tickets direct from Pub in the Park. We’ll see you there!

Recipe taken from Angela’s Kitchen by Angela Hartnett (Ebury £25) and tested by delicious.

Easy
Online only 2024

Test kitchen approved

Serves 4
Hands-on time 30 min

Recipe taken from Angela’s Kitchen by Angela Hartnett (Ebury £25) and tested by delicious.

Nutrition: Per serving

Calories: 589kcals
Fat: 21g (6.4g saturated)
Protein: 20g
Carbohydrates: 76g (9.9g sugars)
Fibre: 8.7g
Salt: 1.5g

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Before you start

Angela’s tip: “The sauce tastes even better the day after making, so prepare it the day before if you can.”

Before you start

Angela’s tip: “The sauce tastes even better the day after making, so prepare it the day before if you can.”

Ingredients

1 tbsp olive oil
1 small fennel bulb, trimmed and finely sliced
1 small onion, finely sliced
250g Italian sausages, skins removed and cut into cubes
400g tin chopped tomatoes
375g dried rigatoni
1 tbsp chopped parsley
Parmesan, finely grated, to serve

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Method

Heat the olive oil in a large frying pan, add the fennel and onion and cook for 7 10 minutes until they start to soften. Add the sausages and cook for 3-4 minutes, then pour in the tomatoes and gently simmer for 10 minutes. Season to taste with salt and pepper.
While the sauce cooks, bring a large pan of salted water to the boil. Add the rigatoni and cook according to the packet instructions, or until al dente.
Drain the pasta, put it back in the pan, then toss with the sauce. Divide among bowls and serve topped with parsley and parmesan.