Recipe by @stephs_fooddiary on Instagram
There’s something deeply comforting about a pasta dish that brings together rich flavours, a touch of creaminess, and a little crunch on top. This Pork & Fennel Rigatoni recipe does exactly that — with organic sausage meat, fragrant fennel, and a crisp sourdough and Parmesan crumb to finish.
Perfect for family dinners or an indulgent weekend treat, this dish celebrates high-quality, organic ingredients in a way that feels both rustic and refined.
Ingredients
For the sauce:
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3 tbsp olive oil
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½ fresh fennel, finely chopped (reserve the fronds to garnish)
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1 large onion, finely chopped
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4 large garlic cloves, crushed
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1 tsp whole fennel seeds, crushed
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1 tsp red pepper flakes
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1 tsp salt and pepper
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250ml cider
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250ml double cream
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1 tbsp tomato purée
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2 tsp dried parsley
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225g rigatoni pasta
For the crumb:
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2oz Parmesan cheese, finely grated
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1 thick slice of sourdough, blitzed into breadcrumbs
Method
1. Make the crumb
Mix the Parmesan and sourdough crumbs together, then spread evenly on a nonstick baking tray. Bake in a preheated oven at 180°C for around 10 minutes, or until golden. Leave to cool, then blend into a fine crumb.
2. Cook the sauce
Heat 2 tbsp olive oil in a large nonstick frying pan. Add the onion and cook gently until softened. Stir in the chopped fennel and cook for another couple of minutes.
Add the garlic and cook for one minute before stirring in the crushed fennel seeds, red pepper flakes, salt, and pepper.
Next, add the sausage meat, breaking it up into small pieces as it cooks until golden. Pour in the cider, letting it bubble for a few minutes to cook off the alcohol. Stir through the tomato purée, then add the cream and parsley. Turn the heat down and let the sauce simmer gently for about 20 minutes to allow the flavours to meld.
3. Cook the pasta
Meanwhile, cook the rigatoni in salted boiling water until al dente. Drain, reserving a little of the pasta water.
4. Combine & serve
Toss the rigatoni in the sauce until well coated, adding a splash of pasta water if needed to loosen. Sprinkle generously with the sourdough & Parmesan crumb, and garnish with reserved fennel fronds.
Why This Recipe Works
The sweetness of fennel and cider balances perfectly with the richness of organic sausage meat, while the creamy sauce clings beautifully to the rigatoni. The sourdough and Parmesan crumb adds an irresistible crunch that makes this dish feel extra special.
Serve with a crisp green salad or a glass of chilled organic cider, and you’ve got a meal that’s sure to please the whole table.
