Tuscan Sausage & Fennel Ragu with Paccheri

Categories: Meat, Pasta

Serves: 4 Preparation time: 15 Cooking time: 30



  • 120ml Filippo Berio extra virgin Olive Oil
  • 1 red onion, diced
  • 2 cloves garlic, chopped
  • 500g Italian or good quality pork sausage
  • 1 tsp fennel seeds
  • 1/2 tsp chilli flakes
  • 1 tbsp fresh rosemary, chopped
  • 50ml red wine
  • 400ml tomato passata
  • 500g paccheri
  • 4 tbsp grated Pecorino or Parmesan


  1. In a large deep sided frying pan, add the olive oil and warm on a medium heat. Add the onion and garlic and cook for 5 minutes or until soft.
  2. Remove the sausage meat from the casing and crumble into the onion and garlic. Cook for a further 5 minutes until the sausage meat is browned.
  3. Add the fennel, chilli and chopped rosemary. Stir for a minute, then add the wine and turn up the heat. Cook until the wine has completely evaporated.
  4. Add the pasatta, bring to a simmer and cook for 15-20 minutes.
  5. Cook the pasta in a large pan of boiling salted water for 8-10 minutes or until al dente. Drain and reserve a ladle of pasta water. Return to the pan.
  6. Add the ragu and the reserved pasta water to the pasta to loosen. Cook over a medium heat for a minute, stirring continuously.
  7. Serve with Pecorino or Parmesan and a drizzle of Filippo Berio Extra Virgin Olive Oil.

Cook with:

100% Italian Extra Virgin Olive Oil

100% Italian Extra Virgin Olive Oil is perfect for those who prefer an intense, full flavoured oil. It has the deep aroma of green olives and artichoke, with the lively, fruity taste of olives. Hints of herbs, artichoke, ripe tomato and leafy notes combine leaving a spicy and slightly bitter finish.

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