There are few dishes more satisfying than a hearty, rich pasta, and this creamy rigatoni with sausage and fennel is a true masterpiece. This recipe marries the subtle, sweet, anise-like flavor of fennel with the rich, savory meatiness of Italian sausage, all coated in a luxurious cream and Parmesan sauce. It’s a sophisticated, restaurant-quality meal that is surprisingly easy to create right in your own kitchen.
This dish is a fantastic choice for entertaining or for a comforting family dinner. The tube shape of the rigatoni is perfect for capturing the creamy sauce and crumbled sausage, ensuring every bite is rich with flavor. While the active cooking time is quick, the 20-minute simmer allows the sauce to thicken beautifully and the complex flavors to meld, rewarding your patience with a truly memorable meal.
Why You’ll Love This Recipe
- Decadent and Rich: The combination of heavy cream, Parmesan cheese, and savory sausage fat creates a deep, velvety sauce.
- Complex Flavor Layers: Using fresh fennel and crushed fennel seeds, along with white wine, adds a unique depth that elevates the dish beyond simple tomato or cream sauce.
- Ideal for Entertaining: This dish is hearty, freezes well, and the rich flavor makes it perfect for serving guests.
- Rigatoni Perfection: The large tube pasta is designed to hold the thick, chunky sauce and crumbled sausage perfectly.
- Make-Ahead Option: The finished pasta stores well and can even be baked the next day for a delicious revival.
Ingredients
- 1 lb (450 g) rigatoni pasta
- 3 tbsp (45 ml) olive oil
- 1 1/4 lbs (560 g) sweet Italian sausage, casings removed
- 3 cups (450 g) fresh fennel bulb, chopped (about 1 large bulb, reserve fronds for garnish)
- 1 1/2 cups (225 g) yellow onion, chopped
- 2 tsp minced garlic (about 2 large cloves)
- 1/2 tsp whole fennel seeds, crushed (use a mortar and pestle or the back of a spoon)
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 1 cup (240 ml) dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 1 cup (240 ml) heavy cream
- 2/3 cup (160 ml) half-and-half or milk
- 2 tbsp tomato paste
- 1 cup (115 g) freshly grated Parmesan cheese, divided
- 1/2 cup chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Equipment
- Large pot (for pasta)
- Large Dutch oven or heavy-bottomed pot (for sauce)
- Wooden spoon or fork
- Measuring cups and spoons
Step-by-Step Instructions
- Start the Pasta Water: Bring a large pot of generously salted water to a boil.
- Brown the Sausage: Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the sausage meat and cook for 7–8 minutes, crumbling it with a fork, until it is nicely browned and cooked through.
- Sauté Vegetables: Add the chopped fennel and onion to the pot with the sausage. Sauté for 7 minutes, stirring occasionally, until the vegetables are tender.
- Build the Base: Add the garlic, crushed fennel seeds, red pepper flakes, 2 tsp salt, and 1 tsp black pepper. Cook for 1 minute until fragrant.
- Deglaze and Simmer: Pour in the dry white wine and bring the mixture to a boil, scraping up any browned bits from the bottom of the pot. Stir in the heavy cream, half-and-half, and tomato paste. Bring back to a boil, reduce the heat to low, and simmer, stirring occasionally, for 20 minutes, until the sauce has thickened significantly.
- Cook and Finish Pasta: While the sauce simmers, add the rigatoni to the boiling salted water and cook according to the package directions until al dente (firm to the bite). Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Combine and Coat: Add the drained rigatoni to the sauce, stirring to coat the pasta completely. Cook over low heat for 5 minutes to allow the pasta to absorb some of the rich sauce.
- Serve: Remove the pot from the heat. Stir in the parsley and 1/2 cup of the Parmesan cheese. If the sauce seems too thick, add a small splash of the reserved pasta water to loosen it. Serve hot in shallow bowls with the remaining 1/2 cup of Parmesan cheese passed at the table.
Substitutions and Variations
- Sausage: You can use hot Italian sausage for a spicy kick, or sweet turkey sausage for a lighter meal (if using turkey, add 1 tbsp of olive oil or butter since turkey is much leaner).
- Pasta: Penne or ziti can be used in place of rigatoni, as they are also tube-shaped and hold the sauce well.
- Vegetables: Add 1 cup of sliced cremini mushrooms when you add the fennel and onion for added earthiness. You can also stir in a handful of baby spinach at the very end to wilt.
- Non-Dairy: For a lighter, non-dairy sauce, substitute the heavy cream and half-and-half with a blend of chicken broth and canned full-fat coconut milk (the flavor will be slightly sweeter).
Pro Tips and Common Mistakes to Avoid
- Crush the Fennel Seeds: Taking a moment to crush the whole fennel seeds (a mortar and pestle works best) releases their oils and intensifies their sweet, anise flavor in the finished dish.
- Use Quality Ingredients: Because this recipe relies on a few key components, use a good quality dry white wine (one you would drink!) and fresh Parmesan cheese for the best results.
- Don’t Overcook the Fennel: You want the fennel to be tender-soft, but not mushy. Sautéing it until just tender allows it to hold some texture in the finished sauce.
- Finish in the Sauce: Cooking the drained pasta in the sauce for the final 5 minutes allows the pasta to absorb the rich flavor, which is a classic Italian technique for a perfectly coated dish.
Storage, Make-Ahead, and Reheating
- Make-Ahead (Sauce): The sauce (steps 1–5, without the pasta) can be made up to 2 days in advance and stored in the refrigerator. Reheat gently and then add the freshly cooked pasta.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb most of the sauce upon cooling.
- Reheating (Best Method): Leftovers are excellent when baked. Place the cold pasta in individual oven-safe dishes (or a small casserole dish), sprinkle the top with extra Parmesan cheese, and bake at 375°F (190°C) for 15–20 minutes, or until bubbling and golden brown. This revives the dish and restores flavor.
- Freezing: The sauce (without the pasta or heavy cream) can be frozen for up to 3 months. Thaw, reheat, and then add the cream, freshly cooked pasta, and cheese.
Serving Suggestions
Serve this rich, creamy pasta with a simple side salad tossed in a bright, acidic vinaigrette to cut through the richness. A basket of warm crusty Italian bread for soaking up the extra sauce is also highly recommended.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 1/2 cups
- Calories: 680 kcal
- Protein: 32 g
- Fat: 40 g
- Carbohydrates: 45 g
Note: These are approximations and can vary based on the exact cut of sausage and the fat content of the cream/half-and-half used.
FAQs
Q: Can I use hot Italian sausage instead of sweet?
A: Yes, absolutely! Using hot Italian sausage will give the dish a spicy kick. If you use hot sausage, you may want to omit the crushed red pepper flakes, or use them sparingly.
Q: Can I substitute the rigatoni with other pasta?
A: Yes. Tube-shaped pasta like ziti, penne, or large shells work best because they capture the thick, chunky sauce and crumbled sausage beautifully.
Q: What if I don’t have white wine?
A: You can substitute the dry white wine with an equal amount of low-sodium chicken or vegetable broth. The wine adds a slight acidity and depth, but the broth will still allow you to deglaze the pan and build a great flavor base.
Q: What is a fennel bulb, and how do I prepare it?
A: A fennel bulb is a pale green-white vegetable with a mild, sweet, anise (licorice) flavor. To prep it, trim the fronds and the core at the base, then slice or chop the bulb as directed. The feathery green fronds can be chopped and used as a garnish.
**Q: Why do I add the tomato paste? The sauce is already creamy. **
A: The tomato paste is essential for color and depth. It adds a touch of acidity and savory complexity that balances the richness of the heavy cream and prevents the sauce from tasting overly heavy or bland.
