Spicy Sausage Rigatoni

2 D'Orsogna Csabai Salami

400 g Rigatoni

400 g Can chopped tomatoes

½ Dry white wine

½ cup Chicken stock

2 tbsp Extra virgin olive oil

2 Garlic cloves, finely chopped

2 Red chillies, finely chopped

2 Baby fennel bulbs, chopped

2 tsp Oregano leaves, finely chopped

2 tsp Caster sugar

Grated pecorino to serve

Shredded flat-leaf parsley, to serve

Heat oil in a frypan over medium heat. Add D'Orsogna Csabai Salami, stirring until browned. Add garlic, chilli and fennel the continue to cook until fragrant. Increase heat to medium-high, add wine, tomatoes, chicken stock, oregano and sugar, stirring. Bring to boil, then reduce to a simmer and cook for 15 minutes until slightly thickened.

Meanwhile, cook the pasta in a large saucepan of salted boiling water until al dente. Drain well and return to the pan with the sauce and toss until well combined.

Divide pasta among serving bowls, then top with pecorino and shredded parsley.

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Spicy Sausage Rigatoni