Bring Naples to your kitchen by trying Napolina Rigatoni in a bubbling sausage & tomato sauce with sweet fennel. Ingredients: 1 tbsp Napolina Olive Oil, 1 small onion, finely chopped, clove of garlic, crushed, 1 tsp fennel seeds, 400g Italian pork sausages, approx 100ml white wine, 400g Napolina Peeled Plum Tomatoes, 2 tbsps Napolina Tomato Puree, salt and black pepper, 400g Napolina Rigatoni, flat parsley and parmesan. Serves: 4 Cook Time: 20 mins Method: Split the sausage skins and remove the sausage meat (this is messy but the result is magnificent). Heat the oil in a heavy-based frying pan, add the onion and cook until softened. Stir in the garlic and fennel seeds and cook for a minute or two more. Add the sausage meat to the pan crumbling it up with a fork. Cook until golden brown. Stir in the wine and cook over a medium heat until it has almost evaporated. Stir in the Napolina tomatoes, breaking them up and seasoning to taste. Simmer gently for 15 minutes, until beautifully thickened. Boil the Napolina Rigatoni until al dente. Drain, then stir into the sauce. Serve scattered with torn parsley and Parmesan. Want more recipe inspiration? Go to https://napolina.com/recipes/