1. Preheatoven to 220°C fan-forced (240 conventional).

2. Bringa large saucepan of water to the boil over high heat. Add the rigatoni pastaand cook until al dente. Drain and then set aside.

3. Squeezethe meat from the sausage casings and discard skins and break into 2cm pieces.

4. Heat2 Tbsp oil in a large frypan over medium-high heat. Add the sausage meat andcook in pan for 4-5 minutes until browned all over. Remove from the pan and setaside.

5. Addremaining 2 Tbsp oil to the pan, reduce the heat to medium, then add the fennelseeds, chilli and cook for 30 seconds then add the onion and cook 3-4 minutesuntil softened. Add the garlic, chilli, thyme, anchovies and cook for a further1 minute, or until fragrant.

6. Addthe tomato paste and tomatoes and cook for 2-3 minutes.

7. Add1 cup water, bring to a simmer then add the sausage meat to the pan.

8. Pourinto a 26cm round ovenproof baking dish with the sausage meat and pasta, thenstir to coat.

9. Tearthe mozzarella and dot over the top, plus scatter over the parmesan.

10. Bakefor 15 minutes or until golden and bubbling. Serve scattered with basil.

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