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Rigatoni with Sausage & Fennel

Rigatoni with Sausage & Fennel

from foodnetwork.com
60 min
6 servings
823 kcal per serving

Ina shows how easy it is to make this go-to dinner by combining all the ingredients in one pot before serving it at the table.

Ingredients

  • good olive oil
    3 tbsp
  • chopped fennel

    1 large bulb

    3 c
  • chopped yellow onion
    1 ½ c
  • sweet italian sausages

    casings removed

    1 ¼ lb
  • minced garlic

    2 cloves

    2 tsp
  • whole fennel seeds

    crushed with a mortar and pestle

    ½ tsp
  • crushed red pepper flakes
    ½ tsp
  • kosher salt and freshly ground black pepper
  • dry white wine
    1 c
  • heavy cream
    1 c
  • half-and-half
    ⅝ c
  • tomato paste
    2 tbsp
  • rigatoni
    1 lb
  • chopped fresh parsley leaves
    ½ c
  • freshly grated italian parmesan cheese

    divided

    1 c

Directions

  1. 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. 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.

About this Recipe

Indulge in Comfort: One-Pot Rigatoni with Sausage & Fennel

Looking for a Main Dish that brings incredible flavor with minimal fuss? This Rigatoni with Sausage & Fennel recipe is a showstopper, inspired by Ina Garten's simple yet elegant approach. Imagine tender rigatoni pasta coated in a rich, creamy sauce, bursting with savory Italian sausage and aromatic fennel. It’s the perfect comforting meal for a weeknight dinner or entertaining guests, proving that delicious doesn't have to be complicated.

What makes this Sausage Recipe truly special is the harmonious blend of flavors. Sweet Italian sausage, with its robust seasoning, pairs beautifully with the subtle licorice notes of fresh fennel, enhanced further by crushed fennel seeds. The dish is simmered in a luxurious white wine, heavy cream, and half-and-half sauce, brightened with a touch of tomato paste and finished with fresh parsley and generous amounts of freshly grated Italian Parmesan cheese. This isn't just another pasta dish; it's a culinary experience that’s surprisingly easy to achieve, all cooked together before serving.

This recipe is a fantastic way to enjoy Pasta Recipes with a sophisticated twist. The fennel not only adds a unique flavor profile but also contributes to the dish's high fiber content. Ready in just about an hour, this hearty meal serves 6 and is guaranteed to be a crowd-pleaser. Serve with a simple green salad and crusty bread to soak up every last drop of that amazing sauce. It’s a delicious, comforting choice that will have everyone asking for seconds!

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