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Rigatoni with Sausage & Fennel

bowl of rigatoni
Prep Time
5 min
Cook Time
30 min
Yields
6 servings

A one-dish meal with rigatoni and sweet Italian sausage in a white wine-cream sauce. Why not serve this earthy dish with a side of her Outrageous Garlic Bread?

Related: The Definitive Guide to Alternative Pastas

Recipe courtesy of Ina Garten.

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ingredients

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
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
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directions

Step 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.

Step 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 ½ cup of the Parmesan. Serve hot in shallow bowls with the remaining ½ cup Parmesan on the side.

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My rating for Rigatoni with Sausage & Fennel
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