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Fennel & Turkey Sausage Rigatoni | via MyOtherMoreExcitingSelf.com
Ina Garten

Rigatoni with Turkey Sausage and Fennel

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Ingredients Method Notes

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 3 cups chopped fennel 1 large bulb
  • 1 1/2 cups chopped yellow onion
  • 1 16-ounce package JENNIE-O® Lean Sweet Italian Turkey Sausage, casings removed
  • 2 teaspoons minced garlic 2 cloves
  • 1/2 teaspoon whole fennel seeds crushed with a mortar and pestle or in a food processor
  • 1/2 teaspoon crushed red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 cup dry white wine I used Sauvignon Blanc
  • 1 cup heavy cream
  • 2/3 cup half-and-half
  • 2 tablespoons tomato paste
  • 1 pound rigatoni
  • 1/2 cup chopped fresh parsley leaves
  • 1 cup freshly grated Italian Parmesan cheese divided

Method
 

  1. Heat the olive oil in a large heavy pot or Dutch oven over medium heat.
  2. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender.
  3. Add the turkey sausage and cook for 7 to 8 minutes, crumbling it with a fork or wooden spoon, until nicely browned.
  4. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute.
  5. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste.
  6. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
  7. Bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package.
  8. Drain and add to the sauce, stirring to coat the pasta.
  9. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.
  10. Off the heat, stir in the parsley and 1/2 cup of the Parmesan.
  11. Serve hot in shallow individual au gratin bowls with the remaining 1/2 cup Parmesan sprinkled on top*

Notes

*If you are making this dish the night before, follow the directions above and in the final step, you may scoop the entire mixture into a large casserole dish, sprinkle with the remaining Parmesan cheese and refrigerate.
Prior to serving, bake at 375 degrees F. for approximately 45 minutes or until heated through and the top is golden and bubbly.

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