- Heat the oil in a saucepan over a medium heat and add the onion, fennel and garlic. Cook, stirring occasionally, for 4-5 minutes until soft.
- Meanwhile, take the sausages out of their skins and pull them apart, into 5-6 pieces. Think rustic meatballs. Add to the pan with the onions and cook, stirring occasionally, for 5-6 minutes until a little golden.
- Whilst the sausages colour, chuck the tomatoes and chilli into a food processor and blitz into a sauce.
- Pour the wine into the pan with the sausages and mix well. Cook for a minute or two until the alcohol has evaporated. Add the tomato puree, paprika, oregano, your tomato sauce and a good pinch of salt and pepper into the pan. Swirl 50ml of water into the food processor and add to the pan. Mix well and bring to the boil. Cover, reduce the heat to low and cook for 30 minutes or until the sausages are cooked through and the sauce thickens a little.
- Remove the lid from the pan, turn the heat up a little to a gentle bubble and cook for 10-12 minutes, stirring occasionally to thicken the sauce. Pour in the cream and mix well.
- Whilst the sauce reduces, cook the pasta in a large pan of boiling water for 8-10 minutes or until al dente. Tip the pasta into the sauce and mix well. Check the seasoning and add salt to taste. Divide between four serving bowls and serve immediately with plenty of freshly grated parmesan.
2 tbsp olive oil
1 red onion, finely chopped
1 bulb fennel, finely chopped
3 clove garlic, finely chopped
400g pack pork sausages
1 red chilli
200ml red wine
2 tbsp tomato puree
1 tsp smoked paprika
A handful of fresh oregano leaves
150ml double cream
300g mezzi rigatoni
Parmesan to serve
Salt and pepper