Sausage and Fennel Pasta

Name: Sausage and Fennel Pasta
Prep time: 15 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces rigatoni; 1 tablespoon olive oil; 1 pounds mild Italian sausage (casings removed); 1 large fennel bulb (thinly sliced); 1 large shallot (thinly sliced); 3 garlic cloves (minced); 1/4 teaspoon red pepper flakes (or to taste); 1 cup dry white wine; 1/2 cup heavy cream; 1/2 teaspoon salt (plus more for the pasta water); 1/4 teaspoon freshly ground black pepper (plus more for serving); 1/2 cup freshly grated Parmesan cheese (plus more for serving); 1/4 cup loosely packed fresh basil leaves (roughly chopped or torn); 2 tablespoons toasted pine nuts (for serving)

Creamy Sausage and Fennel Pasta comes together in 45 minutes. Browned Italian sausage and caramelized fennel simmer in a white wine cream sauce, then get tossed with rigatoni and Parmesan for a dinner that feels a lot more special than it actually is to make.

Prep15 min
Total45 min
Makes4 servings
Calories999

Ingredients

4 servings

12 ounces rigatoni
1 tablespoon olive oil
1 pounds mild Italian sausage (casings removed)
1 large fennel bulb (thinly sliced)
1 large shallot (thinly sliced)
3 garlic cloves (minced)
1/4 teaspoon red pepper flakes (or to taste)
1 cup dry white wine
1/2 cup heavy cream
1/2 teaspoon salt (plus more for the pasta water)
1/4 teaspoon freshly ground black pepper (plus more for serving)
1/2 cup freshly grated Parmesan cheese (plus more for serving)
1/4 cup loosely packed fresh basil leaves (roughly chopped or torn)
2 tablespoons toasted pine nuts (for serving)

Method

1
Bring a large pot of salted water to a boil. Cook pasta according to the package directions until al dente. Reserve 1 cup of the pasta water and drain.
2
Heat olive oil in a skillet over medium-high heat. Add sausage and cook for 5-7 minutes, breaking it into bite-sized pieces as it cooks, until well browned. Transfer to a plate.
3
In the same skillet reduce the heat to medium. Add a drizzle of olive oil and add the fennel and shallot and cook for 10-12 minutes, stirring occasionally, until tender and golden brown. If the skillet looks dry, add a little more olive oil.
4
Add garlic and red pepper flakes and cook for about 30 seconds, until fragrant. Pour in white wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 4-6 minutes, until the wine has reduced by about half.
5
Reduce the heat to medium-low. Stir in heavy cream, salt, and black pepper. Simmer for 2-3 minutes, until the sauce has thickened slightly.
6
Return the sausage to the skillet. Add the drained rigatoni, Parmesan, and ¼ cup of the reserved pasta water. Toss until the sauce evenly coats everything and the ingredients are well combined. Add pasta water, a little at a time, if the sauce is too thick.
7
Remove the skillet from the heat. Add basil and toss. Taste and adjust the seasoning as needed.
8
Divide among bowls and top with toasted pine nuts, freshly

Notes

If you don't have rigatoni, penne or ziti make great substitutes. To toast the pine nuts, cook them for 2-3 minutes in a dry skillet, stirring frequently, until golden. If you don't want to use wine, substitute it with chicken or vegetable broth. The flavor will be slightly different, but the sauce will still work well. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of water or cream when reheating if the sauce has thickened too much. Store the toasted pine nuts separately and add when serving to keep them crunchy.