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Rigatoni w/Fennel, Sausage and Tomato

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This recipe is from the Wall Street Journal. It is delicious! I've modified it a bit.

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Ingredients

  • 2 large fennel bulbs
  • 2 yellow onions, chopped
  • sea salt
  • coarse black pepper
  • 1/2 tsp red pepper flakes
  • 1 lb sweet italian sausage removed from casings and crumbled
  • 1 28 oz can crushed tomatoes
  • 1 c coarsely chopped mixed basil and parsley,separated into 1/2 cups
  • 1/4 c heavy cream
  • 1 lb rigatoni
  • 1/4 c grated parmesan cheese
  • chopped fennel fronds
  • Grated parmesan cheese to serve

Details

Servings 4
Preparation time 15mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 400 degrees. Remove outer layer of fennel bulbs. Finely chop fronds and set aside. Roughly chop bulbs and stalks and toss with onions, salt, black pepper to taste and red pepper flakes.
Roast in a baking pan, stirring frequently, until tender and golden, about 15 mins.
In large heavy skillet, cook sausage for about 10-15 mins or until cooked through. Strain and discard grease. Add tomatoes to skillet with sausage, basil and parsley. Simmer until most liquid is evaporated, about 10 minutes. Add heavy cream, vegetables,and simmer for about 5 minutes more.
Cook pasta until al dente in a pot of salted water. Drain pasta and reserve 1 cup of pasta water. Return pasta to pot, add sauce, stirring occasionally 2-3 mins. Remove from heat, add parmesan cheese, salt, black pepper, 1/2 cup basil and parsely, chopped fennel fronds. Serve with parmesan on side.

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