Sausage and Fennel Pasta Ragù | Tuscan-Inspired Recipe with Cumberland Sausages

Name: Sausage and Fennel Pasta Ragù | Tuscan-Inspired Recipe with Cumberland Sausages
Ingredients: 500g-700g of Rigatoni (any tube style pasta is ideal however any will work perfectly!); 2 packs or 800g of Cumberland sausages; 2 banana shallots or 1 large onion (finely chopped); 2 carrots (finely chopped); 2 stick celery (finely chopped); 1 fennel bulb (finely chopped); 3 garlic cloves (grated); 1 1/2 tbsp fennel seeds (ground in pestle and mortar); 150ml white wine; 2tbsp tomato puree; 400g passata; 500ml chicken stock; 1tsp sugar; Olive oil for frying and serving; Salt & Pepper to taste

coleandmason.com

Recreate Tuscan flavours with this sausage and fennel pasta ragù. Made with Cumberland sausages, fennel seeds and pasta, it’s a hearty family favourite.

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Ingredients

500g-700g of Rigatoni (any tube style pasta is ideal however any will work perfectly!)
2 packs or 800g of Cumberland sausages
2 banana shallots or 1 large onion (finely chopped)
2 carrots (finely chopped)
2 stick celery (finely chopped)
1 fennel bulb (finely chopped)
3 garlic cloves (grated)
1 1/2 tbsp fennel seeds (ground in pestle and mortar)
150ml white wine
2tbsp tomato puree
400g passata
500ml chicken stock
1tsp sugar
Olive oil for frying and serving
Salt & Pepper to taste