Rigatoni with fennel sausage sauce (Italian Lamb)

Heat a tablespoon of oil in a large frying pan with a lid. Add the sausage pieces and fry over medium-high heat for 10 minutes, stirring regularly, until golden brown all over. Transfer the sausages to a plate, then add the onion and fennel to the hot pan and fry for 15 minutes, stirring occasionally, until soft and caramelised; If the pan gets a little dry, add about a teaspoon of extra oil. Add the paprika, garlic and half the fennel seeds, sauté for a further two minutes, then pour in the wine and boil for 30 seconds, until reduced by half. Add the tomatoes, sugar, 100ml water, charred sausage and half a teaspoon of salt, cover and cook over low heat for 30 minutes; Remove the lid after 10 minutes and cook until the sauce is thick and rich. Remove from heat, stir in olives and remaining fennel seeds, and set aside until ready to serve.

Bring a large pot of salted water to a boil, add the pasta and cook for 12-14 minutes (or according to package directions), until al dente. Meanwhile, reheat the sauce. Drain the pasta, return it to the pot, add a tablespoon of oil, then divide it among the bowls.

Put all the pesto ingredients except the basil in the small bowl of a food processor. Add a tablespoon of water and mix until you get a rough paste. Add the basil, then mix until combined (the pesto has a much better texture if the basil is not overmixed).

Pour over the ragù and top with a spoonful of pesto. Finish with a sprinkle of chopped fennel fronds, if you have any, and serve immediately.

foods：
2½ tablespoons olive oil
6 Italian fennel sausages, cut into 1.5cm thick slices
1 large onion peeled and chopped
1 trimmed and coarsely chopped; reserve the leaves to garnish the fennel bulb
½ teaspoon smoked paprika
1 clove garlic, peeled and sliced
2 teaspoons fennel seeds, lightly toasted and then lightly crushed
100 ml red wine
400 g canned chopped tomatoes
½ teaspoon powdered sugar
50 g black olives, cut in half lengthwise
500 g rigatoni
30 g pecorino cheese, crumbled into approximately 0.5 cm pieces
1 anchovy fillet rinsed and dried
1 clove of garlic peeled and crushed
60 ml olive oil
50 g crushed basil leaves