500g dried rigatoni, cooked until just al dente

2 x 200g buffalo mozzarella balls, torn

For the ragu

1 finely diced onion

3 cloves crushed garlic

400g pork sausages (good quality) squeezed out of the skins

1 tsp fennel seeds

1 tsp chilli flakes

125ml red wine

400g cherry tomatoes

200g tomato passata

1 tbsp red wine vinegar

For the sauce

30g butter

30g flour

500ml milk

100g finely grated Parmesan

Serve with garlic bread


1. Start the ragu- gently fry onion and garlic for 5 minutes

2. Add sausage meat, fennel and chilli, and fry for 3 minutes, breaking up the sausage meat

3. Add the wine and tomatoes and passata. Bring to the boil, then turn down low and simmer for 50 minutes until rich and thick. Finish with vinegar

4. To make the sauce, melt the butter, then add the flour and cook for 2 minutes

5. Add the milk little by little, whisking to keep smooth

6. Finally add the parmesan, take off the heat.

7. Spoon the parmesan sauce into a greased 25cm round oven dish

8. Add the pasta to the ragu, spoon that on top

9. Add the mozzarella on top and extra parmesan

10. Bake at 180°c for 15 minutes until bubbling

11. Serve with garlic bread

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