Rigatoni Pasta with Sausage and Fennel

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

The sauce for this pasta is made with raw Italian sausage. Remove the casings to reveal a delicious, flavorful, spiced mince. The sausage is sautéed with onions and fennel root, then braised in a tomato-cream sauce with a splash of dry white wine for a more complex flavor. Finally, separately cooked rigatoni pasta is added to the meat sauce. Its tubular shape allows it to absorb a lot of the sauce, providing a truly satisfying experience. Sprinkle the pasta with Parmesan and fresh parsley, and add more grated Parmesan when serving.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g rigatoni pasta
3 tbsp. l. olive oil
3 cups chopped fennel (1 large root)
1.5 cups chopped onion
0.6 kg raw sweet Italian sausage, casings removed
2 tsp. crushed garlic (2 cloves)
0.5 tsp fennel seeds, crushed in a mortar
0.5 tsp crushed red pepper flakes
1 cup dry white wine
1 cup heavy cream
2/3 cup low-fat cream (10%)
2 tbsp tomato paste
0.5 cup chopped fresh parsley leaves
1 cup freshly grated Italian Parmesan, divided

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rigatoni pasta, fennel bulb, kupaty (fried sausages), white wine, cream, Parmesan cheese, red pepper flakes, fennel seeds

Cooking the dish according to the recipe:

In a large heavy-bottomed saucepan or Dutch oven, heat olive oil, such as Le Creuset, over medium heat. Add the fennel and onion and cook for 7 minutes, stirring occasionally, until softened. Add the sausage and cook for 7-8 minutes, breaking up the pieces with a fork, until golden brown. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons of salt, and 1 teaspoon of black pepper and cook for 1 minute. Pour in the wine, bring to a boil, and then add all of the cream and tomato paste. Bring to a boil again, reduce the heat, and simmer for 20 minutes, until the sauce thickens.
Meanwhile, bring a large pot of water to a boil, add 2 tablespoons of salt, and cook the rigatoni pasta according to package directions. Drain and add the pasta to the sauce, stirring to coat. Simmer for 5 minutes to allow the pasta to absorb the sauce. Remove from heat and stir in the parsley and 1/2 cup of Parmesan cheese. Serve the pasta hot in shallow bowls, with the remaining 1/2 cup of Parmesan cheese on the side.

Categories:

recipe / Main courses / Pasta / Meat / Italian cuisine / Ina Garten

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