Ina Gartens Rigatoni With Sausage And Fennel Tweaked Recipes

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INA GARTEN'S RIGATONI WITH SAUSAGE AND FENNEL-TWEAKED



Ina Garten's Rigatoni with Sausage and Fennel-Tweaked image

This crave-able dish is perfect for any fall night. The fat from the sausage and the cream coats the rigatoni to perfection. The added parmesan and parsley make it 5-star worthy.

Provided by Victoria. Recipe courtesy of Ina Garten

Categories     Italian American

Time 50m

Number Of Ingredients 14

3 tablespoons good olive oil
1 large Vidalia Onion, chopped
1 1/4 pounds sweet Italian sausages, casings removed
3-4 cloves minced garlic
1/2 teaspoon whole fennel seeds, crushed with mortar and pestle or spice grinder
1/2 teaspoon red pepper flakes (or to your preference)
salt and pepper
1 cup dry white wine
1 cup heavy cream
2/3 cup half and half
2 tablespoons tomato paste
1 pound rigatoni (or 1 box)
1/2 cup freshly chopped parsley
1 cup freshly grated Parmesan cheese, divided in half

Steps:

  • Heat olive oil in Dutch oven over medium heat. Saute until tender.
  • Add sausage, and cook until browned, crumbling with a fork.
  • Add garlic, fennel seeds and red pepper flakes and cook for a minute or until fragrant.
  • Add wine and bring to a boil.
  • Add heavy cream, half and half and tomato paste. Bring to a boil, lower heat, and simmer until sauce is thickened. Approximately 30 min.
  • Bring large pot of heavily salted water to a boil. Cook rigatoni to package instructions. Drain and add to sauce, stirring to coat pasta. Cook for about 5 min for pasta to absorb the sauce.
  • Mix in parsley and 1/2 of the Parmesan.
  • Serve in shallow bowls, with remaining Parmesan on the side for sprinkling.
  • Enjoy!

Nutrition Facts : ServingSize Serves 4

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