Rigatoni with Sausage and Fennel
Directions
- 1First, slice the fennel bulb into thin strips.
- 2Remove sausage from casings and sear on both sides until golden brown.
- 3Remove from pan and add in 1 small chopped onion and 2 small sliced fennel bulbs. Season and saute 5-8 minutes.
- 4Add in 3-4 chopped garlic cloves and saute 30 seconds. Followed by tomato paste, red pepper flakes and fennel seed.
- 5Once caramelized at the bottom of the pan, deglaze with a cup of white wine.
- 6Add heavy cream.
- 7Next add the sausage back in, crumbling it into bite-size pieces and give it a good mix!
- 8Heavily salt the water and cook the pasta according to box directions until al dente.
- 9Add in your pasta, some pasta water, and reggiano cheese and stir until glossy.
- 10Top with parsley and a squeeze of fresh lemon juice.
Ingredients
- 2 small bulbs fennel
- 1 lb sausage
- 1 small chopped onion
- 3 chopped cloves garlic
- 2 tbsp tomato paste
- 0.5 tsp red pepper flakes
- 0.5 tsp fennel seed
- 1 cup white wine
- 1.5 cups heavy cream
- 1 box rigatoni pasta
- 1 parmesan cheese
- 1 handful parsley
- 1 squeeze lemon juice
Equipment
frying panwooden spoonpot