Rustic Italian-American classic — crumbled sausage, white wine, and a silky tomato cream sauce

A rustic Italian-American pasta with crumbled fennel sausage, garlic and white wine, simmered with crushed tomatoes and double cream, then tossed with rigatoni and parmesan.

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Step 1

Heat 2 tbsp olive oil in a large pan over medium-high heat. Add the sausage meat from 4 fennel sausages (casings removed) and break it up with a spoon. Cook for 6–8 minutes, until browned.

Step 2

Add 3 sliced garlic, 1/2tsp chilli flakes and cook for 1 minute until fragrant.

Step 3

Pour in 5/8 cup dry white wine and let it bubble for 2-3 mins to reduce slightly.

Step 4

Stir in 14oz crushed tomatoes and simmer for 15mins. Season with a pinch of salt and black pepper and simmer until silky.

Step 5

Cook 14oz rigatoni or pappardelle according to packet instructions. Drain, reserving a little pasta water.

Step 6

Stir 3/8 double cream into the sauce and season with salt and pepper. Toss the pasta through the sauce, loosening with a splash of reserved pasta water if needed.

Step 7

Serve topped with 1 4/4 oz grated parmesan.