This delicious pork and fennel ragu dish is a must try is you love pasta.


  • 250g rigatoni

  • 1tbsp olive oil

  • 2 garlic cloves, finely chopped

  • ½ tbsp fennel seeds

  • 3 large butchers sausages, preferably with fennel, casings removed

  • 400g tomato passata

  • 50g frozen spinach

  • A good handful of fresh basil

  • Parmesan cheese, shavings to serve


  • 1.

    Cook the pasta in a large pot of boiling salted water for 12 minutes or so until al dente before draining.

  • 2.

    While the pasta is cooking, heat the oil in a large frying pan over a medium high heat.  Add the garlic and fennel seeds and fry for 30 seconds or until aromatic and the garlic begins to go golden. Add in the sausage meat and fry until lightly browned, breaking up with the back of a wooden spoon as it fries.

  • 3.

    Pour in the tomato pasatta, add in the spinach breaking up with a wooden spoon and bring to a steady simmer and cook for 10 minutes until thickened slightly. Check for seasoning and add salt and red chilli flakes as required.

  • 4.

    Pour the sauce into the pot of pasta and stir to combine completely.

  • 5.

    Serve with fresh basil and Parmesan shavings.

Nutritional information

Nutritional analysis per serving (2 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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