- 3 good-quality pork sausages (we used Cumberland)
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- ½ small fennel bulb, trimmed of any green and diced, any leafy fronds reserved
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- ½ onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 fat garlic clove, finely chopped
- 200g rigatoni
- zest and juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g mascarpone
- 1 medium-large courgette, grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 1 tbsp toasted pine nuts (optional), to serve
- 1 tbsp grated Parmesan, to serve
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Take the skins off the sausages and break the meat into small chunks. Heat the oil in a non-stick frying pan and fry the sausagemeat until really golden and crispy, breaking up the meat with a wooden spoon as you cook, so the end result is a bit like chunky mince. Scoop out the sausagemeat with a slotted spoon, leaving the sausage oil in the pan, then add the fennel, onion and garlic. Fry gently for about 10 mins until the veg are softened but not coloured. Add a splash of water if it starts to catch.
Bring a large pan of water to the boil, add the pasta and cook following pack instructions until al dente. Drain the pasta, saving a ladleful of the water.
Put the frying pan back on the heat and stir in the lemon zest, juice, mascarpone, courgette and reserved pasta water. Bubble for 2 mins, then stir in the rigatoni with the sausagemeat. Season, scatter over any fennel fronds, some toasted pine nuts (if you like) and a little grated Parmesan. Scoop straight from the pan into pasta bowls.