Rigatoni with Sausage & Fennel
- serves 6
A one-dish meal with rigatoni and sweet Italian sausage in a white wine-cream sauce.
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.
"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.