Name: Easy sausage rigatoni
Total time: 20 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 300g rigatoni; 450g (herby ones) pork sausages; olive oil; 1 tsp fennel seeds; 200ml white wine; 2 tbsp Dijon or grainy mustard; ½ lemon, zested; 150g half-fat crème fraîche; ½ a small bunch parsley, chopped

A bowl of rigatoni with sausage, with a large red serving spoon scooping up the pasta

300g rigatoni
450g (herby ones) pork sausages
olive oil
1 tsp fennel seeds
200ml white wine
2 tbsp Dijon or grainy mustard
½ lemon
zested
150g half-fat crème fraîche
½ a small bunch parsley
chopped

Method

step 1
Cook the rigatoni then drain, saving a tbsp or so of cooking water.
step 2
Take the skins off the sausages, break the meat into little pieces and cook in 1 tbsp oil in a hot, non-stick frying pan. Fry all over until golden and crisp, breaking up big bits with a spatula, then add the fennel seeds and cook for a minute.
step 3
Pour in the wine, let it bubble up, then stir in the mustard, lemon zest and crème fraîche. Simmer until it’s the consistency of single cream, then toss with the pasta, cooking water and parsley.