SAUSAGE, FENNEL AND CHILLI RIGATONI

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Step 1

Bring a kettle of water to the boil.

Step 2

Meanwhile pick the green bits off the fennel - the 'fronds' - and save until later. Finely slice the fennel bulb.

Step 3

Pour the boiling water into a saucepan over a medium heat. Salt the water, drop in the rigatoni. Cook for 1 minute less than packet instructions.

Step 4

While the pasta is cooking, heat a frying pan over a medium to high heat. Add the olive oil then squeeze the sausages from their skins straight into the frying pan. Chuck in the sliced fennel along with a good pinch of salt and pepper. Fry, stirring occasionally, for 5 minutes until the sausage has browned and fennel has collapsed.

Step 5

Sprinkle the fennel seeds and chilli flakes into the pan. Cook for 30 seconds more, then chuck in the cherry tomatoes. Spoon in a little pasta water and leave to bubble away for a few minutes until the tomatoes have burst, then stir through the balsamic vinegar and capers. Keep warm.

Step 6

Drain the rigatoni into a colander then tip into the pan with the sauce. Give everything a good mix, season to taste and serve up in a bowl. Finish with a scattering of fennel fronds.