Rigatoni with Sausage and Fennel
Try this Rigatoni with Sausage and Fennel recipe.
Try this Rigatoni with Sausage and Fennel recipe.
- 1 teaspoon salt
- 2 cloves garlic minced
- 2 tablespoons tomato paste
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon black pepper
- 1 cup heavy cream
- 3 tablespoons olive oil
- 1 pound rigatoni
- 1 large fennel bulb chopped
- 1 1/2 cups chopped yellow onion about half of a large onion
- 1 pound italian sausage i used ground and it worked well for this recipe
- 1/2 teaspoon whole fennel seeds crushed
- 2/3 cup half-and-half
- 1/2 cup chopped fresh parsley leaves or 1 teaspoon dried p
- 1 cup parmesan cheese divided
- Carbohydrate 58.0482015910524 g
- Cholesterol 213.122660870388 mg
- Fat 57.5548415349875 g
- Fiber 2.1904749733858 g
- Protein 28.1087783023521 g
- Saturated Fat 27.8023044192111 g
- Serving Size 1 1 Serving (440g)
- Sodium 748.037401412333 mg
- Sugar 55.8577266176666 g
- Trans Fat 3.58425466396358 g
- Calories 858 calories
Step-by-step
- In a large Dutch oven, heat olive oil on medium heat.
- Add the fennel bulb and onion and sauté for 7-10 minutes. Stir occasionally or at least once a minute.
- Add in the sausage and cook until well-browned or for nearly another 10 minutes at medium-high heat.
- Mix in the garlic, crushed fennel seeds, red pepper flakes, salt and black pepper. Cook for 1 minute.
- Pour in the heavy cream, half-and-half, and tomato paste. Combine ingredients.
- Bring contents to a boil, reduce heat to low and simmer for 20 minutes or until the sauce has thickened.
- Meanwhile, bring a large pot of salted water to a boil, and cook rigatoni according to the directions on the package.
- Drain pasta and add it to the sauce, stirring to coat all of the rigatoni.
- Cook on low for 5 minutes to allow the pasta to absorb the sauce.
- Remove from heat and stir in the parsley and ½ cup of Parmesan cheese.
- Serve pasta and top with remaining Parmesan cheese.
- Enjoy!
A Weeknight Winner: My Go-To Rigatoni with Sausage and Fennel
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are often a whirlwind of school pick-ups, homework battles, and the general chaos of family life. That's why I've developed a collection of quick, easy, and incredibly flavorful recipes that don't compromise on taste. This Rigatoni with Sausage and Fennel is a prime example – a dish that's ready in under an hour and delivers a burst of comforting Italian flavors that the whole family will adore.
The beauty of this recipe lies in its simplicity. It starts with a fragrant base of sautéed fennel and onion, creating a sweet and subtly anise-flavored foundation. The addition of Italian sausage adds a hearty richness, while the touch of red pepper flakes provides a pleasant warmth. The creamy sauce, a blend of heavy cream and half-and-half, is both luxurious and surprisingly easy to make. It clings beautifully to the rigatoni, coating each strand in a delicious, flavourful hug. The fresh parsley adds a final touch of brightness, completing this perfectly balanced dish.
I often adapt this recipe to suit my family’s preferences and what I have on hand. Sometimes I add a splash of white wine to the sauce for extra depth of flavour. Other times, I swap out the Italian sausage for chicken sausage for a lighter option. Feel free to experiment with different vegetables too – mushrooms, bell peppers, or zucchini would all be delicious additions. The possibilities are endless!
This dish is not only quick and easy to prepare, it's also incredibly versatile. It's perfect for a weeknight dinner, a casual get-together with friends, or even a comforting meal on a chilly evening. The leftovers are equally delicious the next day, making it a fantastic choice for meal prepping.
Beyond the Recipe: A Little Something Extra
Cooking is more than just preparing food; it’s an act of love and care. It’s about nourishing not just your body but also your soul. For me, this recipe represents the heart of home cooking – simple ingredients, transformed into something extraordinary through a little bit of time and effort. It’s a testament to the power of fresh, wholesome ingredients and the joy of sharing a delicious meal with loved ones.
I always encourage my kids to help me in the kitchen. It's a wonderful way to teach them about cooking, healthy eating, and the importance of family traditions. Chopping vegetables, stirring the sauce, even setting the table – every small task contributes to the overall experience. And it's amazing to see the pride on their faces when they get to enjoy a meal they helped create.
Beyond my family, I find cooking to be a deeply therapeutic activity. It allows me to disconnect from the stresses of daily life and focus on the present moment. The rhythmic chopping, the fragrant steam rising from the pot, the satisfying sizzle of the sausage – these are the small details that bring me joy and help me to relax and unwind.
So, whether you're a seasoned cook or a kitchen novice, I urge you to try this Rigatoni with Sausage and Fennel recipe. It's a delicious and satisfying dish that's sure to become a family favourite. And remember, the most important ingredient in any recipe is love – love for your family, love for good food, and love for the simple act of creating something delicious.
Tips and Tricks for Success:
- Don't overcook the sausage: Aim for a nice, crispy brown exterior.
- Taste and adjust seasoning: Add more red pepper flakes for extra heat, or more salt and pepper to taste.
- Use fresh parsley: It makes a big difference in the flavour of the dish.
- Don't be afraid to experiment: Add other vegetables, different types of sausage, or even a splash of wine to the sauce.
- Make it ahead: This dish tastes even better the next day, making it perfect for meal prepping.
Enjoy your delicious meal!
