Rigatoni with sausage and fennel

By grammadot

ina garten recipe

Ingredients

• 3 tbs olive oil
• 3 cups chopped fennel (1 large bulb)
• 1 1/2 cups chopped yellow onion
• 1 1/4 lbs sweet italian sausage (casings removed)
• 2 tsp minced garlic (2 cloves)
• 1/2 tsp whole fennel seeds, crushed
• 1/2 tsp crushed red pepper flakes
• kosher salt and fresh ground pepper
• 1 cup dry white wine
• 1 cup heavy cream
• 2/3 cup half and half
• 1 can tomato paste
• 1 lb rigatoni
• 1/2 cup chopped fresh parsley
• 1 cup parmesan cheese, divided

Preparation

Step 1

heat olive oil in 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 with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 tsp salt, and i tsp 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 tbs 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.