Cooking time (including preparation time): 30 minutes
2 Fennel Bulbs
4 Garlic Cloves
Glass White Wine
4 tbsp Creme Fraiche
2 Tbsp Capers
Fill the kettle and boil. Whilst the kettle is boiling slice the fennel bulbs lengthways and slice the garlic. Keep the green fronds for later.
Drizzle a good glug of olive oil into a frying pan, add the fennel and cook over a high heat until beginning to caramelise.
Once the fennel is caramelised tip the water from the kettle into a large saucepan, salt, tip in the rigatoni and cook according to packet instructions.
Meanwhile, break the ‘nduja into smaller pieces, straight into the frying pan with the fennel and stir. Once melted add the sliced garlic. Cook for a minute then turn down the heat and pour in the white wine. Leave the sauce to bubble away, until the wine has reduced by half then stir through the capers and creme fraiche. Add a couple of tablespoons of pasta water and mix it together.
Drain the pasta straight into the sauce, give everything a good mix together then grate in the parmesan. Ladle into bowls, crack over some black pepper, grate over a little more parmesan and if you are feeling fancy sprinkle over the fennel fronds. Boom.