Mateo Zielonka served up a tasty sausage, n’duja and fennel ragu with pasta on Saturday Kitchen.

The ingredients are: 400g classic egg dough recipe or dried pasta of your choice, coarse semolina, for dusting, 2 tbsp olive oil, 1 large onion, finely chopped, 1 small head fennel, finely chopped, ½ head celery, finely chopped, 4 garlic cloves, finely chopped, 500g good-quality pork sausages, skins removed, 3 tsp fennel seeds, toasted and ground, ½ tsp coriander seeds, toasted and ground, 3 bay leaves, 200ml white wine, 200ml chicken stock, 100g n’duja, 3 tbsp mascarpone, ½ bunch sage leaves, chopped, salt and freshly ground black pepper.

To serve: Parmesan, grated.

See recipes by Mateo in the book titled: The Pasta Man: The Art of Making Spectacular Pasta – with 40 Recipes available from Amazon now.