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servings
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Ingredients
- 3 tablespoons good olive oil
- 3 cups Fennel chopped, 1 large bulb
- 1 1/2 cups Yellow Onion chopped
- 1 1/4 pounds Sweet Italian Sausages casings removed
- 2 teaspoons Garlic minced, 2 cloves
- 1/2 teaspoon Fennel Seeds whole, crushed with a mortar and pestle
- 1/2 teaspoon Red Pepper Flakes crushed
- Kosher Salt
- Black Pepper freshly ground
- 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 Parsley Leaves chopped fresh
- 1 cup Italian Parmesan Cheese freshly grated, divided
Ingredients
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Instructions
- 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.
- 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.
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