Smoky sausage ragu pasta

Pasta with smoky sausage ragu

  • serves 2
  • A little effort

The best sausage and pasta recipe for two. Add a hint of smoked paprika and with the fennel seeds you'll get a more interesting sauce than anything you can buy. Rigatoni is the perfect pasta shape for holding onto the sauce - so grab a fork and enjoy!



  • olive oil
  • pork sausages 4, skins removed
  • garlic 1 clove, sliced
  • fennel seeds ½ tsp
  • smoked paprika 1 tsp
  • chilli flakes a pinch
  • chopped tomatoes 1 × 400g tin
  • red wine a splash (optional)
  • parsley ½ a small bunch
  • rigatoni 150g


  • Step 1

    Heat 1 tbsp olive oil in a non-stick pan. Pinch small pieces of sausage into the pan then cook until browned. Add the garlic and cook for a minute then add the spices and cook for another minute. Tip in the tomatoes and wine then simmer for 20 minutes. Stir the parsley in.

  • Step 2

    Cook the rigatoni following pack instructions then toss with the sauce.

Nutritional Information

  • Kcals 702
  • Fat 35.7g
  • Carbs 74.3g
  • Fibre 5.7g
  • Protein 25.5g
  • Salt 2.34g