Categories: Pasta
Ingredients
- 3 tbsp olive oil
- 3 cups chopped fennel
- 1 1/2 cups chopped yellow onion
- 1 1/4 lbs. sweet Italian sausage, casings removed
- 2 tsp minced garlic
- 1/2 tsp whole fennel seeds, crushed with a mortar and pestle
- 1/2 tsp crushed red pepper flakes
- Kosher salt and black pepper
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half-and-half
- 2 tbsp tomato paste
- 1 lb. rigatoni
- 1/2 cup chopped fresh parsley
- 1 cup freshly grated Italian Parmesan, divided
Directions
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Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7-8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 tsp salt and 1 tsp black pepper and cook for 1 minute. Pour in the wine, bring it 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.
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Meanwhile, bring a large pot of water to a boil, add 2 tbsp salt and cook the rigatoni as directed. 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.