Rigatoni With Hot Sausage & Fennel

This Rigatoni with Hot Sausage and Fennel is a comforting, flavorful dish that balances heat with sweetness. The spicy Italian sausage provides a robust kick, while the thinly sliced fennel offers a delicate anise flavor that mellows as it cooks. The sauce is enriched with heavy cream and white wine, creating a luxurious texture that clings perfectly to the tubular pasta. Finished with fresh parsley and grated Parmesan, this meal is ideal for cozy weeknight dinners or casual gatherings. Its simple to prepare yet impressive enough for guests, showcasing the best of rustic Italian home cooking.

Cooking Method: Boiling, Stewing

Cuisine: Italian

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 674

Description

This Rigatoni with Hot Sausage and Fennel is a comforting, flavorful dish that balances heat with sweetness. The spicy Italian sausage provides a robust kick, while the thinly sliced fennel offers a delicate anise flavor that mellows as it cooks. The sauce is enriched with heavy cream and white wine, creating a luxurious texture that clings perfectly to the tubular pasta. Finished with fresh parsley and grated Parmesan, this meal is ideal for cozy weeknight dinners or casual gatherings. Its simple to prepare yet impressive enough for guests, showcasing the best of rustic Italian home cooking.

Ingredients

1/2 pound Hot italian sausage; casings
1 tablespoon Olive oil
1/2 cup Onion; finely chopped
1 clove Garlic; minced
1 large Red bell pepper (about 1 cup); chopped
1 bulb Fennel (about 2 cups); thinly sliced
1/3 cup Dry white wine
1/2 cup Chicken broth
1/4 cup Heavy cream
1/2 pound Rigatoni or other tubular pasta
1/4 cup Fresh parsley; minced
to taste Parmesan cheese; freshly grated
to taste Salt and pepper

Directions

1
In a heavy skillet over moderate heat, cook the sausage, stirring and breaking up any lumps, until cooked through.
2
Transfer the cooked sausage to a plate lined with paper towels to drain, leaving the fat in the skillet.
3
Add olive oil to the skillet if needed, then add the onion and garlic. Cook over moderately low heat, stirring, until the onion is softened.
4
Add the bell pepper and fennel to the skillet. Cook over moderate heat, stirring occasionally, for 5 minutes, or until softened.
5
Pour in the white wine and chicken broth. Bring the liquid to a boil, then cover and simmer for 5 minutes.
6
Stir in the heavy cream and boil the mixture until it thickens slightly and reduces by about one-third.
7
Meanwhile, cook the rigatoni in a kettle of boiling water until al dente. Drain well.
8
Return the sausage to the skillet. Stir in the minced parsley and season with salt and pepper to taste.
9
Toss the cooked rigatoni with the sausage mixture and sauce in a large bowl.
10
Serve immediately, topped with freshly grated Parmesan cheese.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 674kcal

% Daily Value *
Total Fat 32.5g50%
Saturated Fat 12.8g64%
Cholesterol 108mg36%
Sodium 780mg33%
Total Carbohydrate 72.5g25%
Dietary Fiber 4.5g18%
Sugars 2.5g
Protein 28.5g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or cream to restore consistency.

Substitutions: You can use mild Italian sausage if you prefer less heat. Swaps for rigatoni include penne or ziti. Vegetable broth can replace chicken broth for a vegetarian version (omit sausage and use mushrooms instead).

Tips: Don't overcook the fennel; it should retain a slight crunch for texture. Reserve a cup of pasta water before draining to help adjust the sauce consistency if needed.

Keywords: rigatoni, hot sausage, fennel, italian pasta, cream sauce, spicy pasta, comfort food, weeknight dinner, parmesan, white wine, bell pepper, garlic, onion, parsley, easy recipe

Read it online: https://www.chefs-mate.com/recipe/rigatoni-with-hot-sausage-fennel/