Pasta with Fennel and Sausage

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

• 1 Tablespoon minced garlic (6 cloves)

• 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle

• 1 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

• 1/2 cup chopped fresh parsley leaves

• 1 cup freshly grated Parmigiano Reggiano cheese, divided

Preparation

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 to 8 minutes, crumbling it, 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.

Meanwhile, bring a large pot of water to a boil, add 2 tablespoons of 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 Parmesan on the side.

Adapted from an Ina Garten Recipe
Urban Cowgill
Aug 2023