olive oil2½ tbsp
Italian fennel sausages6 cut into 1.5cm-thick slices
onion1 large peeled and chopped
fennel bulb1 trimmed and roughly chopped; reserve any fronds to garnish
smoky paprika½ tsp
garlic1 clove, peeled and sliced
fennel seeds2 tsp lightly toasted and then gently crushed
red wine100ml
chopped tomatoes400g tinned
caster sugar½ tsp
pitted black olives50g cut in half lengthways
rigatoni500g
pecorino30g roughly crumbled into 0.5cm pieces
anchovy fillet1 rinsed and patted dry
garlic1 clove, peeled and crushed
olive oil60ml
basil leaves50g torn