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Fennel, tomato and sausage rigatoni

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

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Serves: 6

Time to make: 30 mins

Ingredients

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500g rigatoni pasta

1 tablespoon olive oil

1 medium-sized onion, finely chopped

2 medium-sized fennel bulbs, trimmed, thinly sliced

2 cloves garlic, minced

2 teaspoons fennel seeds

375g extra-lean beef sausages

400g can chopped tomatoes

2 tablespoons tomato paste

1 cup liquid no-added-salt chicken stock

6 cups mixed salad with reduced-fat dressing, to serve

Instructions

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1 In a large saucepan cook pasta following packet directions until tender. Drain then return to pan.

2 Meanwhile, heat oil in a large, deep frying pan over a medium-high heat. Cook onion, fennel, garlic and fennel seeds for 5 minutes or until onion and fennel soften.

3 Remove sausage meat from casings and add meat to pan, breaking up with a wooden spoon until golden and cooked. Add tomatoes, tomato paste and stock. Simmer for 10-15 minutes until thickened. Add sauce to pasta. Toss then serve with salad.

Variations

Make it gluten free: Use gluten-free pasta and stock and check sausages are gluten free.

HFG tip

The sauce in this recipe freezes well — for up to 2 months. When ready to use thaw overnight. Reheat until boiling then stir in your choice of cooked pasta.

Nutrition Info (per serve)

Calories 471 cal

Kilojoules 1970 kJ

Protein 23 g

Total fat 8 g

Saturated fat 2 g

Carbohydrates 80 g

Sugar 8 g

Dietary fibre 9 g

Sodium 650 mg

Calcium 80 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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