Ingredients
Serves 4
- 6 thick pork sausages
- 4 tbsp bacon lardons
- 1 tbsp fennel seeds
- 1 tbsp dried rosemary
- 1 tsp chilli flakes
- 2 sticks celery, diced
- 1 onion, diced
- 2 cloves garlic, diced
- 1 glass white wine
- 300ml chicken stock
- 50g butter
- 250g rigatoni pasta
- Parmesan to garnish
Method
- Begin by placing a pan on the heat with some plain oil. Heat a separate pot with boiling water
- Carefully remove the lining of the sausages and add the meat filling to the pan, break up with a wooden spoon into small chunks and begin to caramelise
- Now go in with the bacon lardons and get them colouring.
- Reduce the heat at this point and go in with your celery, onion, garlic, chilli flakes, rosemary and fennel seeds. Add a touch more oil if you have to. Cook it all off for 4 to 5 minutes until it starts to stick to the base of the pan.
- In a separate pot, season your boiling water heavily and go in with your rigatoni pasta, cook until just soft
- Now increase the heat and deglaze the pan with your white wine, allow to reduce by half before adding your chicken stock and butter. Cook out over a high heat until a loose sauce consistency is achieved.
- Adjust the seasoning with lemon juice, pepper and salt before adding in your pasta. Grate heavily with parmesan cheese and serve warm.
