Instructions
Begin by heating a generous tablespoon of olive oil in a large sauté pan fitted with a lid—this will ensure even cooking and easy simmering later on. Add the thick slices of Italian fennel sausage to the hot oil and cook over medium-high heat for about 10 minutes. Stir regularly to achieve an even, beautiful golden-brown crust on all sides, which will develop deep savory flavors. Once browned, transfer the sausage pieces to a plate to rest. Into the same pan, add the chopped onion and fennel bulb. Cook them slowly for 15 minutes, stirring occasionally, until they soften and develop a rich caramelization. If you notice the pan drying out or sticking, drizzle in an extra teaspoon of oil to keep the vegetables moist and enhance their sweetness. Next, stir in smoky paprika, sliced garlic, and half of the toasted fennel seeds. Allow the mixture to fry gently for an additional two minutes to release the spices’ aromas. Pour in the red wine and let it bubble away for about 30 seconds until reduced by half—a quick sauté technique that intensifies flavor without overwhelming the other ingredients. Add the chopped tomatoes, a pinch of sugar to balance acidity, 100ml of water, the seared sausage, and half a teaspoon of salt. Stir everything together, cover with the lid, and let it simmer gently for 30 minutes. Remove the lid after the first 10 minutes to let the sauce thicken and become beautifully rich. Take the pan off the heat and fold in the black olives along with the remaining fennel seeds. Set the sauce aside while you prepare the pasta. Bring a large pot of salted water to a rolling boil, then add the rigatoni. Cook according to the packet instructions—usually 12-14 minutes—for a perfect al dente texture. Meanwhile, warm the sauce gently on low heat. Once the pasta is cooked, drain well and return it to the pot. Toss with a tablespoon of olive oil to prevent sticking. For the pesto, combine pecorino, anchovy fillet, crushed garlic, toasted fennel seeds, and olive oil in a food processor along with a tablespoon of water. Blitz to form a rough paste. Add the fresh basil leaves last, pulsing just enough to mix them in without over-blending. This technique preserves the pesto’s vibrant green color and fresh flavor. Serve the rigatoni divided into warmed bowls, spoon the rich fennel sausage ragù generously over each portion, and finish with a dollop of the fragrant pesto. If you have reserved fennel fronds, sprinkle them on top for a lovely, fresh garnish and an extra layer of texture. Serve immediately to enjoy the full spectrum of flavors.
