Unforgettable Date Night Rigatoni

Savor this unforgettable rigatoni with savory Italian sausage, aromatic fennel, and a rich sauce finished with pasta water.

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Prep Time 20

Cook Time 25

Total Time 45

Course Main Course

Cuisine Italian

Servings 4

Calories 650 kcal

Ingredients

1 lb rigatoni
2 cups reserved pasta water
3 tablespoons olive oil
2 cups chopped fennel or celery
1 large yellow onion, chopped
1 lb ground mild Italian sausage
4 cloves garlic, minced
1 teaspoon fennel seeds, crushed or chopped
1/4 cup tomato paste
1 cup dry white wine or chicken broth

Instructions

Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain.
Heat olive oil in a large, deep pot over medium-high heat. Add the fennel and onion. Sauté until very soft – about 10 minutes.
Add the Italian sausage to the pot. Cook, breaking into small pieces, until browned all the way through.
Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant – about 3 minutes.
Pour in the white wine or broth; let it sizzle and reduce for about a minute.
Stir in the heavy cream. Let it come to a low simmer. Season with salt to taste.
Toss the cooked rigatoni with the sauce. Add reserved pasta water as needed to reach your desired sauce consistency.
Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parmesan for serving. Enjoy this romantic meal!

Notes

- Use good quality Italian sausage for the best flavor.
- Don't skip reserving the pasta water; it's key to achieving the perfect sauce consistency.
- Freshly grated Parmesan cheese makes a significant difference in taste.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword rigatoni pasta