• Rigatoni 300g
  • Mozzarella 1 small ball, diced
  • grana padano, or parmesan 2 tbsp of grates
  • oil
  • pork and herb sausages 6, skinned
  • garlic 2 cloves, crushed
  • fennel seeds 1 tsp, crushed
  • rosemary leaves chopped, to make 2 tsp
  • plum or chopped tomatoes 2 x 400g tins


  • STEP 1
    To make the sauce, heat 1 tbsp oil in a non-stick trying pan. Add the sausage and cook, breaking it up as it browns, so you have quite small pieces. Add the garlic, fennel and rosemary and cook for a couple of minutes.
  • STEP 2
    Heat the oven to 190C/fan 170C/gas 5. Add the tomatoes then simmer for 20 minutes until thickened. Cook the pasta but keep an eye on it, and stop cooking when it is a couple of minutes away from being done - you will be cooking it more in the oven so you want it to still have a bit of bite.
  • STEP 3
    Mix the pasta with the sauce and tip into a baking dish. Scatter over the mozzarella and grana padano and bake for 20-30 minutes until bubbling and golden. Serve with a salad, if you like.

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