Rigatoni with fennel sausage sauce

A lamb recipe from Italy. Ingredients and source details are indexed via TheMealDB. Open the original source for the complete preparation method.

• 2½ tbsp olive oil
• 6 cut into 1.5cm-thick slices Italian fennel sausages
• 1 large peeled and chopped onion
• 1 trimmed and roughly chopped; reserve any fronds to garnish fennel bulb
• ½ tsp smoky paprika
• 1 clove, peeled and sliced garlic
• 2 tsp lightly toasted and then gently crushed fennel seeds
• 100ml red wine
• 400g tinned chopped tomatoes
• ½ tsp caster sugar
• 50g cut in half lengthways pitted black olives
• 500g rigatoni
• 30g roughly crumbled into 0.5cm pieces pecorino
• 1 rinsed and patted dry anchovy fillet
• 1 clove, peeled and crushed garlic
• 60ml olive oil
• 50g torn basil leaves

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