Ina Garten Rigatoni Sausage Fennel Recipe

Ina Garten Rigatoni Sausage Fennel Recipe is a comfort food classic. This Italian-inspired dish combines hearty pasta with savory sausage.

The fennel adds a subtle, sweet flavor that’s truly special. I love making this Rigatoni Sausage Fennel Recipe for family dinners.

It’s simple, delicious, and always impresses my guests. The ingredients for Rigatoni Sausage Fennel are easy to find.

You probably have most of them in your pantry already. Learning how to make Rigatoni Sausage Fennel will change your dinner routine.

This recipe comes together in under an hour. It’s perfect for busy weeknights or weekend gatherings.

The creamy tomato sauce coats every piece of pasta beautifully. Trust me, this Ina Garten Rigatoni Sausage Fennel Recipe will become your new favorite.

When I First Discovered Rigatoni Sausage Fennel

I discovered this recipe five years ago on a cold winter evening. My sister recommended trying Ina Garten’s version of this Italian classic.

I was skeptical about fennel at first. I’d never cooked with it before. But one bite changed my mind completely.

The combination of Italian sausage and fennel was magical. The flavors blended together so perfectly.

Now I make this dish at least twice a month. My family requests it for special occasions. Even my picky kids clean their plates every time.

Equipment List

• Large pot
• Heavy skillet or Dutch oven
• Cutting board and sharp knife
• Wooden spoon
• Colander
• Measuring cups and spoons
• Cheese grater

Ingredients You Need for Rigatoni Sausage Fennel

• 1 pound rigatoni pasta
• 1 pound Italian sausage (sweet or spicy)
• 1 large fennel bulb, sliced thin
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• ½ cup heavy cream
• ½ cup white wine
• ½ cup Parmesan cheese, grated
• 2 tablespoons olive oil
• 1 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil for garnish

Step-by-Step Guide

• Start by slicing the fennel bulb very thin.
• Remove the tough core first.
• Dice the onion into small pieces.
• Mince the garlic cloves finely.
• Remove sausage from casings if using links.
• Having everything ready makes cooking much easier.
• Bring a large pot of salted water to boil.
• Add the rigatoni pasta to the boiling water.
• Cook according to package directions until al dente.
• This usually takes about 10-12 minutes.
• Drain the pasta but save one cup of pasta water.
• Set the pasta aside.
• Heat olive oil in a large skillet over medium-high heat.
• Add the sausage to the hot pan.
• Break it into small pieces with your wooden spoon.
• Cook until the sausage is browned all over.
• This takes about 6-8 minutes.
• Remove the cooked sausage and set it aside.
• In the same skillet, add sliced fennel and onion.
• Cook these vegetables until they’re soft and golden.
• This takes about 8 minutes.
• Add the minced garlic and red pepper flakes.
• Cook for one more minute until fragrant.
• Don’t let the garlic burn.
• Pour the white wine into the skillet.
• Let it bubble and reduce by half.
• Add the crushed tomatoes to the pan.
• Return the cooked sausage to the skillet.
• Stir everything together well.
• Let the sauce simmer for 10 minutes.
• Add the heavy cream and stir gently.
• Add the cooked rigatoni to the sauce.
• Toss everything together until pasta is coated.
• If the sauce seems too thick, add pasta water.
• Stir in the grated Parmesan cheese.
• Season with salt and pepper to taste.
• Garnish with fresh basil before serving.

Tips to Make the Best Rigatoni Sausage Fennel

• Use high-quality Italian sausage for the best flavor.
• Don’t skip the fennel—it’s what makes this special.
• Slice the fennel very thin for even cooking.
• Save some pasta water before draining.
• It helps the sauce stick to the pasta.
• Toast the fennel seeds for extra depth of flavor.
• Use freshly grated Parmesan cheese, not pre-grated.
• Let the wine reduce completely before adding tomatoes.
• Don’t overcook the pasta—keep it al dente.
• Fresh basil makes a big difference in presentation.

FAQs about Rigatoni Sausage Fennel

Q: Can I use a different pasta shape?

A: Yes, you can substitute penne or ziti pasta. Choose a tube-shaped pasta that holds sauce well.

Q: What if I don’t like fennel?

A: You can use bell peppers or mushrooms instead. The dish will taste different but still delicious.

Q: Can I make this recipe ahead of time?

A: Yes, prepare the sauce up to two days ahead. Cook the pasta fresh when you’re ready to serve.

Q: Is this recipe freezer-friendly?

A: The sauce freezes well for up to three months. Cook fresh pasta when you reheat the sauce.

Q: Can I use turkey sausage instead?

A: Absolutely, turkey sausage works great in this recipe. It makes the dish a bit lighter overall.

Final Thoughts

This Ina Garten Rigatoni Sausage Fennel Recipe is truly special. It’s become a staple in my kitchen over the years.

The combination of flavors is simply unbeatable. Your family will love this hearty, comforting meal. Don’t be afraid to make it your own.

Add extra vegetables if you like. Adjust the spice level to your preference. This recipe is forgiving and versatile.

Give it a try this week. I promise you won’t be disappointed at all.

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