Creamy English Sausage Rigatoni

Serving Size: 4 

Ingredients

• 454g Wicks Manor English sausage meat
• 400–450g rigatoni
• 1 tbsp olive oil
• 1 tbsp butter
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tsp fennel seeds (optional)
• ½ tsp chilli flakes (optional)
• 100ml dry white wine or chicken stock
• 250ml double cream
• 40g Parmesan, finely grated
• Salt and freshly cracked black pepper
• Fresh parsley or thyme, to finish

Instructions

1. Cook rigatoni in well-salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
2. Heat olive oil in a wide pan over medium-high heat. Add sausage meat, breaking it into chunks, and cook until well browned. Remove and set aside.
3. Lower heat to medium, add butter, then onion and cook until soft and lightly golden. Add garlic, fennel seeds, and chilli flakes and cook briefly until fragrant.
4. Pour in wine, scraping up the pan, and simmer until reduced by half.
5. Stir in cream and Parmesan, season with black pepper, then return sausage to the pan.
6. Add pasta with a splash of reserved pasta water and toss until glossy and well coated. Finish with herbs and extra Parmesan.