Name: Rigatoni With Sausage And Fennel
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 6 servings
Cuisine: italian
Ingredients: 3 tablespoons good olive oil; 3 cups chopped fennel (1 large bulb); 1 1/2 cups chopped yellow onion; 1 1/4 pounds sweet Italian sausages, casings removed; 2 teaspoons minced garlic (2 cloves); 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle; 1/2 teaspoon crushed red pepper flakes; Kosher salt and freshly ground black pepper; 1 cup dry white wine; 1 cup heavy cream; 2/3 cup half-and-half; 2 tablespoons tomato paste; 1 pound rigatoni, such as De Cecco; 1/2 cup chopped fresh parsley leaves; 1 cup freshly grated Italian Parmesan cheese, divided

Directions

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 sauté 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 1 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.
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.

Photograph by Steve Giralt

Rigatoni With Sausage And Fennel

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