Rigatoni with Sausage & Fennel
Servings: 6 people
Ingredients
- 3 tbsp extra virgin olive oil
- 3 cups chopped yellow onion
- 1 1/4 lbs sweet Italian sausages
- 2 tsp fresh minced garlic
- 1/2 tsp whole fennel seeds, crushed with a mortar and pestle
- 1/2 tsp crushed red pepper flakes
- kosher salt & fresh ground black pepper
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half-and-half
- 2 tbsp tomato paste
- 1 lb Rigatoni (Colvita roman rigatoni or similar)
- 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.
- Add in 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.