Umami Recipes
Umami Recipes

Mom’s Recipes

Red Hen Rigatoni With Fennel Sausage Ragu

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Ingredients

½ teaspoon fennel seeds

¼ cup + 1 tablespoon extra virgin olive oil, divided 2 cloves of garlic, thinly sliced one 24 ounce jar tomato passata

2 teaspoons fennel pollen

½ teaspoon dried oregano

½ teaspoon salt

¼ teaspoon freshly ground pepper

1 Ib. mild Italian sausage, broken into 1 inch pieces

12 ounces rigatoni pasta

Directions

In a small skillet over low heat, toast the fennel seeds until fragrant, 5 to 7 minutes, stirring occasionally. Transfer to a plate to cool and then grind in a mortar and pestle or spice grinder.

Bring a large pot of water to a boil.

Meanwhile, in a large pot, combine ¼ cup of olive oil and the garlic, heat oil and cook until garlic is fragrant. Slowly stir in the passata, followed by the ground fennel, fennel pollen, oregano, ½ teaspoon of salt and the black pepper. Bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until somewhat thickened and darker,

20 to 25 minutes.

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