Rigatoni with fennel sausage sauce

• olive oil2½ tbsp
• Italian fennel sausages6 cut into 1.5cm-thick slices
• onion1 large peeled and chopped
• fennel bulb1 trimmed and roughly chopped; reserve any fronds to garnish
• smoky paprika½ tsp
• garlic1 clove, peeled and sliced
• fennel seeds2 tsp lightly toasted and then gently crushed
• red wine7 tbsp
• chopped tomatoes1 lb tinned
• caster sugar½ tsp
• pitted black olives1¾ oz cut in half lengthways
• rigatoni1 lb
• pecorino1 oz roughly crumbled into 0.5cm pieces
• anchovy fillet1 rinsed and patted dry
• garlic1 clove, peeled and crushed
• olive oil4 tbsp
• basil leaves1¾ oz torn

Instructions

1. 1

   Heat a tablespoon of oil in a large saute pan for which you have a lid.

2. 2

   Add the sausage pieces and fry on a medium-high heat for 10 minutes, stirring regularly, until golden-brown all over.

3. 3

   Transfer the sausages to a plate, then add the onion and fennel to the hot pan and fry for 15 minutes, stirring once in a while, until soft and caramelised; if the pan goes a bit dry, add a teaspoon or so of extra oil.

4. 4

   Stir in the paprika, garlic and half the fennel seeds, fry for two minutes more, then pour on the wine and boil for 30 seconds, to reduce by half.

5. 5

   Add the tomatoes, sugar, 100ml water, the seared sausage and half a teaspoon of salt, cover and simmer for 30 minutes; remove the lid after 10 minutes, and cook until the sauce is thick and rich.

6. 6

   Remove from the heat, stir through the olives and remaining fennel seeds and set aside until you’re ready to serve.

7. 7

   Bring a large pot of salted water to a boil, add the pasta and cook for 12-14 minutes (or according to the instructions on the packet), until al dente.

8. 8

   Meanwhile, reheat the sauce.

9. 9

   Drain the pasta, return it to the pot, stir in a tablespoon of oil, then divide between the bowls.

10. 10

    Put all the pesto ingredients except the basil in the small bowl of a food processor.

11. 11

    Add a tablespoon of water and blitz to a rough paste.

12. 12

    Add the basil, then blitz until just combined (the pesto has a much better texture if the basil is not overblended).

13. 13

    Spoon over the ragù and top with a spoonful of pesto.

14. 14

    Finish with a sprinkling of chopped fennel fronds, if you have any, and serve at once.