Rigatoni with Sausage and Fennel

There are reasons why numerous chefs have this dish, rigatoni with sausage and fennel, in their repertoire. Ina Garten, Martha Stewart, Lidia Bastianbich, Yotam Ottolenghi have all published this or a very similar recipe. Do they know something I don’t? What inspired the person who first put the idea of marrying sausage, fennel, onion, tomato, Parmesan and pasta is hard to know. It’s clear though this dish has it all: flavor, mouthfeel, aroma, plus the uniquely Italian soul and attitude.

Maybe I have been watching too much of Lidia’s cooking show lately? Lidia’s Italian grandma style draws you in. Her natural and intuitive way of cooking is very inviting. I want to be feasting around the Italian table — especially at times when I need some serious carbo loading. (I’m so stoked and super motivated to get out on the moutain, keep skiing and winning races.)

Ina’s recipe started with making the sausage and fennel sauce. Sweat the onion, fennel until they become soft. Add the sausage, spices and seasoning. White wine, cream and tomato paste build the base of the sauce. Once the sauce is thickened, it is just a matter of assembling the rest of the ingredients.

Ina has a suggestion of making the sauce ahead. Spoon the pasta with the sauce into gratin dishes, sprinkle with parmesan cheese and refrigerate. When you are ready to serve, bake the rigatoni for 20 minutes in a 375°F. A convenient feature for busy lives.

Print Recipe

Rigatoni with Sausage & Fennel

Serves: 6

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
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
• 1/2 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 Italian Parmesan cheese, divided

Instructions

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

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.

Notes

Adapted from Cooking for Jeffrey by Ina Garten