Rigatoni with sausage and fennel ragù recipe

Bring a large pan of salted water to the boil, cook the pasta according to the packet instructions, then drain.

Meanwhile, heat the oil in another saucepan over a low heat and cook the onion for 5 minutes until beginning to soften. Stir in the garlic and fennel seeds and cook for a further minute.

Split open the sausages, add the meat to the onion and gently fry, breaking up with a wooden spoon, until golden. Add the tomatoes, purée and stock, and season well. Simmer for 10-15 minutes until thickened.

Toss the pasta with the sausage ragù and chopped parsley. Sprinkle with the Parmesan to serve.