Rigatoni with Sausage and Fennel

 This recipe is perfect for when you're craving something cozy and carb-y.  Sausage and fennel simmer in a delicious cream sauce with rigatoni added at the very end.  Top this off with chopped parsley and freshly grated parmesan, and your friends and/or family will wonder what Italian restaurant you secretly ordered this from!

This recipe comes from Ina Garten's cookbook, Cooking for Jeffrey which I received as a gift many years ago.  I would flip past this recipe so many times, assuming by looking at the pictures that it was too complicated for me.  That is, until one day I actually took the time to really look at the ingredients and directions *shaking head*.  I was ecstatic to realize how simple this recipe was, yet so delicious at the same time! I've made it several times since, both for my family as well as a no-fail dinner to deliver to others.  I love this one for Fall; there is just something about a creamy pasta dish with a little kick to it.  It is by no means a "healthy" meal (again: CARBS and lots of CREAM!), but that's okay-- the cooler weather is the perfect time for this.  I eat this with absolutely no guilt whatsoever.

RIGATONI WITH SAUSAGE AND FENNEL

(serves 4-6)

prep time: 10 minutes

cook time: 35 minutes

INGREDIENTS

• 3 tablespoons extra virgin olive oil
• 1 large fennel bulb, chopped
• 1 large yellow onion, chopped
• 1 lb. mild, spicy or sweet Italian sausage (whichever you prefer works - I've tried them all!)
• 3 cloves garlic, minced
• 1 teaspoon whole fennel seeds, crushed with a mortar and pestle (if you don't have a mortar and pestle, I would just use ground fennel and reduce it to ½ teaspoon)
• ½ 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 lb. rigatoni
• Chopped fresh parsley leaves
• Freshly grated parmesan cheese

INSTRUCTIONS

1.  Heat olive oil in a large pot or Dutch oven over medium heat.  Add the fennel and onion and cook until softened.  Add the sausage and cook until browned, breaking it up into small pieces with a wooden spoon.
2. Add the garlic, crushed fennel seeds, red pepper flakes, 1 teaspoon Kosher salt and 1 teaspoon black pepper and cook for a minute.
3. Pour the wine and bring to a boil.  Add the heavy cream, half-and-half and tomato paste.  Stir everything while still boiling, then lower the heat and let it simmer for 20 minutes, until sauce thickens.
4. While sauce is simmering, boil water for the rigatoni and cook according to the instructions.  Drain and add the pasta to the sauce, mixing everything well so the pasta is well coated.
5. Serve in individual bowls and add as much parsley and grated parmesan as desired.  Enjoy!

recipe adapted from Cooking for Jeffrey by Ina Garten