Tom Kerridge's Rigatoni with Sausage and Fennel Recipe | Food Network UK
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Cooking tools:
- Saute pan
- Wooden spoon
- Chef's knife
- Cutting board
- Stove
- Pot
- Colander
- Ladle
- Mixing bowl
Ingredients
- 1 tbsp olive oil
- 250g Italian fennel and chilli sausages
- ½ small head fennel, finely diced
- 2 cloves garlic, finely chopped
- 100ml white wine
- 400g can chopped tomatoes
- Pinch of chilli flakes
- 150ml single cream
- 1 sprig rosemary, leaves finely chopped
- 2 sprigs sage, leaves removed and finely chopped
- 250g rigatoni pasta
- 25g parmesan, finely grated
- 1 tbsp flat leaf parsley, finely chopped
- Salt
- freshly ground pepper
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