Rigatoni with Sausage & Fennel

bowl of rigatoni
Prep Time
5 min
Cook Time
30 min
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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Tbsp good olive oil
cups chopped fennel (1 large bulb)
1 ½
cups chopped yellow onion
1 ¼
lb(s) sweet Italian sausages, casings removed
tsp minced garlic (2 cloves)
tsp whole fennel seeds, crushed with mortar and pestle
tsp crushed red pepper flakes
Kosher salt and freshly ground black pepper
cup dry white wine
cup heavy cream
cup half-and-half
Tbsp tomato paste
lb(s) rigatoni
cup fresh parsley leaves, chopped
cup freshly grated Italian Parmesan cheese, divided


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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