Rigatoni w/Sausage and Fennel

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Laurie McGowan ​

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Ingredients: 

• 4 tablespoons MOV Extra Virgin Olive Oil
• 3 cups chopped fennel (1 large bulb)
• 1 1/2 cups chopped onions
• 1-1/2 pounds sweet Italian sausage (casing removed)
• 2 teaspoons minced garlic
• 1 teaspoon NHHS Fennel Seeds (crushed)
• 1/2 teaspoon NHHS Crushed Chili Peppers (optional)
• 1 teaspoon NHHS Sea Salt
• ​1 teaspoon NHHS Ground Black Pepper
• 1 cup dry white wine
• 1 cup heavy cream
• 2/3 cup half-and-half
• 2 tablespoons tomato paste
• 1lb rigatoni
• 1/2 cup chopped fresh parley
• 1 cup freshly grated Pecorino Romano Cheese

Directions:
Heat the olive oil in a heavy pot or dutch-oven over medium heat.

​ Add the fennel and onions and sauté for 7-9 minutes, stirring occasionally until tender.  

Add the sausage and cook for an additional 7-9 minutes, crumbling with a fork, until nicely browned. 

Add the garlic, crushed fennel seed, red pepper flake, salt and pepper and cook for an additional minute.

Pour in the wine and bring to a boil, then add the heavy cream, half-and-half and tomato paste. 

Bring back to boil, then lower the heat and simmer for 20 minutes, until the sauce is thickened. 

Bring a large pot of salted water to boil. Cook the rigatoni until al dente (about 2 minutes less than package directions), drain* and add to pot with the sauce. Cook together for 3-5 minutes, to coat all the pasta.

Remove from heat, stir in parsley and 1/2 cup of grated Pecorino Romano Cheese. 

Serve the other ½ cup of grated cheese on the side.

*Save some pasta water to add to sauce, if too thick.
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​​​Enjoy!

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