From sausage to sauce: This comforting ragu is simple Italian magic

Name: From sausage to sauce: This comforting ragu is simple Italian magic
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 2 x 400g cans whole plum (Italian) tomatoes, with juice; 1 tbsp olive oil; 3 Italian pork and fennel sausages, casing removed; 2 medium fresh fennel bulbs, trimmed, finely sliced, fronds reserved; 2 medium brown onions, finely diced; 3 garlic cloves, minced; ½ tsp fennel seeds; 125ml (½ cup) chicken stock; 250g farfalle pasta; 400g can cannellini beans, rinsed and drained; ½ cup chopped flat-leaf parsley; 30g shaved parmesan

Dive into this delicious pasta dish with a rib-sticking ragu that needs no extra seasoning.

Neil Perry

May 6, 2025

Pair farfalle with sausage, fennel and white beans with a radicchio salad to cut through the richness.William Meppem

easyTime:30 mins - 1 hourServes:4

I love this simple, satisfying pasta dish. Remove the sausages from their casings, and you have perfectly seasoned meat for this ragu – so Italian! If you prefer, you could use chorizo, salami or even prawns instead of the sausages. Serve with a salad of radicchio, fennel and grapes.

Ingredients

2 x 400g cans whole plum (Italian) tomatoes, with juice
1 tbsp olive oil
3 Italian pork and fennel sausages, casing removed
2 medium fresh fennel bulbs, trimmed, finely sliced, fronds reserved
2 medium brown onions, finely diced
3 garlic cloves, minced
½ tsp fennel seeds
125ml (½ cup) chicken stock
250g farfalle pasta
400g can cannellini beans, rinsed and drained
½ cup chopped flat-leaf parsley
30g shaved parmesan

Method

Step 1
Drain the tomatoes, reserving the liquid. Roughly chop the tomatoes and place them in a bowl. Set aside.
Step 2
Heat the olive oil in a large pot over medium heat. Add the sausage meat, breaking it up with a wooden spoon, and cook, stirring frequently, until browned. Add the sliced fennel, onion, minced garlic and fennel seeds, and saute until soft and fragrant.
Step 3
Add the chicken stock and tomatoes with their reserved liquid, and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 30 minutes.
Step 4
While the ragu simmers cook the farfalle in a large pan of simmering salted water according to the packet directions until al dente, 9-11 minutes. Drain.
Step 5
Stir the cannellini beans, parsley and cooked pasta through the sauce until the beans have warmed through. Season to taste.
Step 6
To serve, divide among 4 bowls, sprinkle with freshly shaved parmesan and garnish with the reserved fennel fronds.