One-Pot Sausage and Fennel Rigatoni
Serves 1
Directions
- 1Brown your sausage.
- 2Sauté your onion and fennel.
- 3Add in crushed fennel seeds, as much garlic as you like, and red pepper flakes.
- 4Add in your tomato paste and let that caramelize before stirring with the rest.
- 5Add in your white wine, chicken broth, and your uncooked rigatoni.
- 6Let that simmer, stirring occasionally until the pasta is tender and has soaked up all of that flavor.
- 7Finish it off with a splash of cream.
- 8Let that simmer to thicken.
- 9Add in some Dijon, your cooked sausage, parmesan, and lemon zest.
- 10Stir everything together.
- 11Add in your fresh parsley.
- 12Make sure it doesn't need any more salt or pepper before serving.
Ingredients
- 1 pound sweet Italian sausage, casings removed and torn into pieces
- 1 large fennel bulb, diced
- 0.5 large yellow onion, diced
- Kosher salt
- freshly ground black pepper
- 6 cloves garlic, finely minced, to taste
- 0.5 teaspoon crushed fennel seeds
- 0.5 teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 0.5 cup dry white wine
- 5 cups chicken broth
- 1 pound rigatoni
- 0.5 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 cup freshly grated Parmesan cheese
- 1 Zest of 1 lemon
- 1 tablespoon unsalted butter
- 0.5 cup chopped fresh parsley
Tips
- Use 1 teaspoon of crushed fennel seeds for a stronger fennel flavor.
- Add as much garlic as you like.
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