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Rigatoni with Sausage & Fennel

Source of Recipe

From "Cooking for Jeffrey" by Ina Garten


Recipe Introduction

"When it's cold outside, this is one of the heartiest and most satisfying dinners! I assemble it a day ahead, throw it in the oven to bake, and simply make a big green salad and buy some good crispy ciabatta."

List of Ingredients

â—¦ 3 tablespoons good olive oil
â—¦ 3 cups chopped fennel (1 large bulb)
â—¦ 1 ½ cups chopped yellow onion
â—¦ 1 ¼ pounds sweet Italian sausages, casings removed
â—¦ 2 teaspoons minced garlic (2 cloves)
â—¦ ½ teaspoon whole fennel seeds, crushed with a mortar and pestle
â—¦ ½ teaspoon crushed red pepper flakes
â—¦ Kosher salt and freshly ground black pepper
â—¦ 1 cup dry white wine
â—¦ 1 cup heavy cream
â—¦ â…” cup half-and-half
â—¦ 2 tablespoons tomato paste
â—¦ 1 pound rigatoni, such as De Cecco
â—¦ ½ cup chopped fresh parsley leaves
â—¦ 1 cup freshly grated Italian Parmesan cheese, divided



Recipe

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 sauté 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.

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 ½ cup of the Parmesan. Serve hot in shallow bowls with the remaining ½ cup Parmesan on the side.

Serves 6



• Make Ahead:
Spoon the pasta into gratin dishes, sprinkle with Parmesan, and refrigerate for up to a day. Bake for 20 minutes at 375 degrees.