Sausage Rigatoni
This is a dish that I could classify as comfort food. It looks a little fancier than spaghetti and the fennel gives it good flavor. Dress it up with fresh fennel leaves and Parmesan cheese. Pour a good glass of red wine and enjoy a meal that is worthy of a restaurant.
Ingredients
- 3 tbl olive oil
- 3 cups chopped fennel (1 large bulb)
- 1 large chopped yellow onion
- 1 lb spicy sausage
- 2 tsp chopped garlic
- 1/2 tsp crushed red pepper flakes
- salt and pepper to taste
- 1 cup dry white wine
- 1 cup heavy cream
- 2/3 cup half and half
- 2 tbl tomato paste
- 1 pound rigatoni pasta
- 1/2 cup chopped fresh parsley
- 1 cup grated Parmesan cheese
Instructions
- Preheat olive oil in a large heavy pot over medium heat such as your Dutch oven. Add the fennel and onion and saute for 7 or so minutes. Add the sausage and cook for 7-8 minutes until is it cooked and crumbles. Add in the garlic, red pepper flakes salt and pepper and cook for 1 minute. Pour in wine, heavy cream, half and half and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes until the sauce thickens.
- Bring a large pot of water to boil, cook the rigatoni according to the package. Drain and add the noodles to the sauce. Coat the pasta and cook for about 5 more minutes. Remove from the heat stir in the parsley and 1/2 cup of Parmesan cheese. Serve hot topping with the remaining fennel leaf tops, parsley and Parmesan cheese.
- I often make this dish ahead of time. Make it per the recipe and place it in a baking dish. Sprinkle with Parmesan cheese and refrigerate for up to a day. Bake for about 20 minutes at 375 degrees. Add more cheese if you are like me and can not get enough cheese.
Leave a Comment