Rigatoni with Sicilian Sausage Ragu (6)

A recipe from Mike Oehlers.

Rigatoni with Sicilian Sausage Ragu (6)
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Rigatoni with Sicilian Sausage Ragu (6)
Print Recipe
  1. Skin the sausages and break up the meat into small ½cm pieces, and fry in the olive oil on medium to medium-high heat in a large, deep sauté pan for about 2-3 minutes.Zest the orange and cut it in half.
  2. Meanwhile, bring a large pan of water to the boil – about 4 litres – and add about 1 tsp of salt. Cook the rigatoni for 1 minute less than it says on the packet, but test before draining – save perhaps a tablespoon or two of the cooking water.
  3. Add the chilli flakes, fennel seeds and garlic to the sausage meat, and mix together well.
  4. When the meat starts to sizzle (this should take about 5 minutes), add the wine and simmer until it has almost evaporated, then add the orange zest, stir well, and continue to fry on low heat for 2-3 minutes.
  5. While the pasta is draining, drizzle the sausage meat with the orange juice and stir in. Add the pasta to the pan with the sausage meat and mix in – if it needs loosening, add in some of the cooking water to your liking.
  6. Decorate with some fennel fronds and serve with medium or coarsely grated Sicilian pecorino.
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