Rigatoni with Sausage & Fennel - GUEST BLOG

From my daughter Katie --the first go she made this without the fennel  - it was delish but even better with it. The recipe is from Ina Garten.

3 tablespoons good olive oil 
3 cups chopped fennel (1 large bulb) 
1 1/2 cups chopped yellow onion 
1 1/4 pounds sweet Italian sausages, casings removed 
2 teaspoons minced garlic (2 cloves) 
1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle 
1/2 teaspoon crushed red pepper flakes 
Kosher salt and freshly ground black pepper 
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 chopped fresh parsley leaves 
1 cup freshly grated Italian Parmesan cheese, divided

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. 


"Cooking for Jeffrey" by Ina Garten