Rigatoni with Sausage & Fennel

  • serves 6

A one-dish meal with rigatoni and sweet Italian sausage in a white wine-cream sauce.

497 Ratings
Directions for: Rigatoni with Sausage & Fennel


3 Tbsp good olive oil

3 cups chopped fennel (1 large bulb)

1 ½ cups chopped yellow onion

1 ¼ lb(s) sweet Italian sausages, casings removed

2 tsp minced garlic (2 cloves)

½ tsp whole fennel seeds, crushed with mortar and pestle

½ tsp crushed red pepper flakes

Kosher salt and freshly ground black pepper

1 cup dry white wine

1 cup heavy cream

⅔ cup half-and-half

2 Tbsp tomato paste

1 lb(s) rigatoni

½ cup fresh parsley leaves, chopped

1 cup freshly grated Italian Parmesan cheese, divided


1. 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.

2. 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.

Source and Credits

"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.

See more: Dinner, Italian, Main, Pasta, Pork


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