Rigatoni with fennel sausage sauce

Name: Rigatoni with fennel sausage sauce
Cook time: 28 min
Yield: 3
Ingredients: 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

وصفة Rigatoni with fennel sausage sauce التقليدية