Rigatoni with Sausage & Fennel
This Rigatoni with Sausage & Fennel recipe features a rich, creamy tomato sauce infused with aromatic fennel and savory Italian sausage. The rigatoni is cooked to al dente perfection and then finished directly in the sauce to absorb its robust flavors, culminating in a comforting and satisfying Italian-inspired meal.
Equipment
- 1 Large Heavy Pot or Dutch Oven
- 1 Mortar and Pestle For crushing fennel seeds; alternative is spice grinder or back of spoon
- 1 Large Stockpot For cooking pasta
- 1 Colander For draining pasta
- 1 Wooden Spoon or Heat-Resistant Spatula For stirring and crumbling
Ingredients
Main
- 3 tablespoons good olive oil
- 3 cups chopped fennel 1 large bulb
- 1 1/2 cups chopped yellow onion
- 1 1/4 pounds sweet Italian sausages casings removed
- 2 teaspoons minced garlic 2 cloves
- 1/2 teaspoon whole fennel seeds crushed with a mortar and pestle
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half-and-half
- 2 tablespoons tomato paste
- 1 pound rigatoni
- 1/2 cup chopped fresh parsley leaves
- 1 cup freshly grated Italian Parmesan cheese divided
Instructions
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
Notes
1. Ensure the Italian sausage is well-browned and crumbled. This crucial step develops a deep, savory base for the sauce through the Maillard reaction.2. Crushing the whole fennel seeds just before adding them releases their aromatic oils, intensifying the distinctive anise flavor. If a mortar and pestle isn't available, a spice grinder or even crushing with the back of a heavy pan can work.3. The 20-minute simmer is essential for the sauce to thicken properly and for flavors to meld. If the sauce becomes too thick, a splash of starchy pasta water can help adjust the consistency.4. Finishing the pasta by cooking it in the sauce for 5 minutes off heat allows it to absorb the sauce's robust flavors, creating a cohesive and well-integrated dish.5. Always use freshly grated Parmesan for the best flavor and melt.