Loading Video...
Recipe courtesy of Ina Garten

Rigatoni with Sausage & Fennel

Getting reviews...
Save Recipe
  • Level: Intermediate
  • Total: 1 hr
  • Active: 40 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Directions

  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.
James Briscione

Fresh Pasta 

11m Intermediate 99%
CLASS
Stuart O'Keeffe

Mixed Vegetable Pasta

12m Easy 98%
CLASS
33m Easy 100%
CLASS
Claire Thomas

Amatriciana Pasta

25m Easy 97%
CLASS
28m Easy 99%
CLASS
26m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now