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Ingredients

Method

  1. Heat the olive oil in a medium sized heavy based saucepan over a medium heat.
  2. Add the onion, fennel, carrot, celery and garlic and sauté until softened.
  3. Add the sausage meat and break up into small pieces with a wooden spoon. Cook until browned.
  4. Add the white wine and reduce until almost evaporated.
  5. Add the cherry tomatoes, bring to a boil then turn down heat, season with salt and pepper and simmer for half an hour, stirring occasionally and breaking up the tomatoes.
  6. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions retaining one cup of the pasta water.
  7. Add the cooked pasta to the ragu and stir to combine.
  8. Garnish the pasta with fennel fronds and grated parmesan.