Angela Hartnett’s rigatoni with fennel and sausage
- Published: 15 May 24
- Updated: 15 May 24
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.
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Serves 4 -
Hands-on time 30 min
Before you start
Angela’s tip: “The sauce tastes even better the day after making, so prepare it the day before if you can.”
Nutrition
- Calories
- 589kcals
- Fat
- 21g (6.4g saturated)
- Protein
- 20g
- Carbohydrates
- 76g (9.9g sugars)
- Fibre
- 8.7g
- Salt
- 1.5g