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!