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.
Equipment
- Large pot
- Heavy skillet or Dutch oven
- Cutting board and sharp knife
- Wooden spoon
- Colander
- Measuring cups and spoons
- Cheese grater
Ingredients
- 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
Instructions
- 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.
Notes
- 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.