Name: Rigatoni with quick sausage ragù
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 tbsp extra-virgin olive oil; 1 onion, finely chopped; 1 fennel bulb, finely chopped, fennel fronds reserved for serving; 2 garlic cloves, crushed; 1 tsp fennel seeds; ½ tsp dried chilli flakes; 500 gm pork and fennel sausages, casings removed, filling crumbled; 125 ml (½ cup) red wine; 500 ml (2 cups) tomato passata; 250 ml (1 cup) chicken stock; 1 tbsp coarsely chopped thyme; 1 bay leaf; 400 gm dried rigatoni; ½ bunch cavolo nero, trimmed, stems removed, coarsely chopped; 50 gm finely grated parmesan, plus extra to serve

Rigatoni with quick sausage ragù

A weeknight pasta dish that feels like a special occasion without the fuss.

Skip to Recipe

Serves 4

Prep

20M

Cook

40M

Total

This rich rigatoni with a quick sausage ragù delivers all the satisfaction of slow-cooked tradition in under an hour. Perfect for cool evenings or relaxed entertaining, it layers aromatic notes, silky sauce and tender pasta for a hearty, soul-warming meal. With its balance of savoury depth and gentle heat, it’s weeknight-friendly classic.

Ingredients

1 tbsp extra-virgin olive oil

1 onion, finely chopped

1 fennel bulb, finely chopped, fennel fronds reserved for serving

2 garlic cloves, crushed

1 tsp fennel seeds

½ tsp dried chilli flakes

500 gm pork and fennel sausages, casings removed, filling crumbled

125 ml (½ cup) red wine

500 ml (2 cups) tomato passata

250 ml (1 cup) chicken stock

1 tbsp coarsely chopped thyme

1 bay leaf

400 gm dried rigatoni

½ bunch cavolo nero, trimmed, stems removed, coarsely chopped

50 gm finely grated parmesan, plus extra to serve

Method

Heat oil in a large casserole over medium-high heat. Add onion and fennel, and cook, stirring occasionally, until softened (4-5 minutes). Add garlic and spices, and cook, stirring, until fragrant (1 minute). Add sausage and cook, breaking it into small pieces with a wooden spoon, until browned (2-3 minutes). Deglaze with wine and reduce by half (2-3 minutes). Add passata, stock and herbs, season and simmer until rich and thick (25-30 minutes). Season to taste (discard bay leaf).

Meanwhile, cook pasta in a large saucepan of salted boiling water until al dente (according to packet instructions), adding cavolo nero in the last 2 minutes; reserve 125ml pasta water. Drain, then add pasta mixture and parmesan to sausage ragù over low heat. Gradually add reserved cooking water, stirring constantly, until sauce coats the pasta. Season.

Divide pasta among serving bowls. Scatter with parmesan and fennel fronds to serve.

Note

If time permits, double the stock and slowly braise the ragù for 1 hour for a deeper and richer flavour. Alternatively, cook ragù in a slow cooker in the morning and it’s ready when you get home from work.

Rebecca Lyall

With over 30 years of experience in publishing, Rebecca Lyall began her career as a freelancer, writing recipes and shooting for magazines and book publishers. Rebecca spent nine years in full-time role at Are Media, Senior Photo Chef contributing to The Australian Women’s Weekly cookbooks, Better Homes and Gardens, Gourmet Traveller, Woman’s Day, and New Idea. Now happily freelancing, she enjoys collaborating with her favourite books and magazines at a more balanced pace, allowing her to blend professional creativity with family life.

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