Fusilli Corti Bucati with Sausage Ragù

Method

1. 1

   Warm the oil in a wide saucepan over medium heat. Cook the onion for about 5 minutes until soft. Stir in the fennel seeds.

   Start 5 min timer
2. 2

   Add the sausage and break it into small pieces. Cook for 6–8 minutes until browned in places. Add the wine and let it reduce almost completely.

   Start 6 min timer
3. 3

   Add the passata and simmer uncovered for 20–25 minutes, stirring occasionally. Taste before adding salt because the sausage is already seasoned.

   Start 20 min timer
4. 4

   Cook the fusilli in boiling salted water until just al dente. Reserve a little pasta water, drain the fusilli and toss them with the ragù for a minute. Loosen with a splash of the reserved water if needed. Serve with the Parmigiano.