Ingredients
12 oz rigatoni pasta
1 lb Italian sausage (mild or hot), casings removed
1 large fennel bulb, thinly sliced (reserve fronds for garnish)
1 small yellow onion, diced
3 cloves garlic, minced
1/2 tsp red pepper flakes (optional)
1/2 cup dry white wine (optional, but recommended)
1 (28 oz) can crushed tomatoes
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1/2 tsp sugar (optional, to balance acidity)
1/2 cup heavy cream (optional for creamier sauce)
1/2 cup freshly grated Parmesan cheese
2 tbsp olive oil
Fresh basil or parsley for garnish
Instructions
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
Brown the Sausage:
Heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it apart, until browned and fully cooked (about 6–8 minutes). Remove and set aside.
Sauté the Vegetables:
In the same skillet, add sliced fennel and onion. Cook 6–8 minutes until softened and lightly caramelized. Add garlic and red pepper flakes; cook 1 minute until fragrant.
Deglaze & Build Sauce:
Pour in white wine (if using) and simmer 2–3 minutes to reduce. Stir in tomato paste, crushed tomatoes, Italian seasoning, salt, pepper, and sugar. Simmer 10–15 minutes.
Finish the Sauce:
Return sausage to the skillet. Stir in heavy cream (if using) for a richer texture. Simmer 2–3 more minutes.
Notes
Cooking Tips
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Slice fennel thinly so it caramelizes evenly and blends into the sauce.
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Use quality sausage for the best flavor — fennel-forward sausage enhances the dish beautifully.
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Salt your pasta water well (it should taste like the sea).
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For extra depth, add a splash of balsamic vinegar at the end.
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Let the sauce simmer longer for deeper flavor if time allows.
Variations
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Spicy Version: Use hot Italian sausage and increase red pepper flakes.
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Creamy Tomato Version: Add 3/4 cup heavy cream for a rosé-style sauce.
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Vegetable Boost: Add spinach, kale, or roasted red peppers.
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Cheesy Baked Version: Transfer to a baking dish, top with mozzarella, and broil until bubbly.
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Lighter Option: Use turkey sausage and skip the cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 9g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 10g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 23g