Rigatoni w/Sausage and Fennel
Ingredients:
|
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. Enjoy! |