Ingredients

The following ingredients have 7 Servings
  • 16 ounces rigatoni pasta + 1 cups reserved pasta water
  • 3 tablespoons olive oil
  • 1/2 cup onion, chopped
  • 1 pound ground Italian sausage
  • 3-4 cloves garlic, minced
  • 1/2 teaspoon crushed fennel seeds
  • 1/4 teaspoon red pepper flakes
  • 1 (6 oz.) can tomato paste
  • 1 cup chicken broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese, plus more for garnish
  • Fresh chopped parsley

Instruction

  • Cook rigatoni according to package directions. Drain, reserving 1 cup of the pasta water.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add the sausage. Cook, breaking into small pieces, until no longer pink. Drain grease if desired.
  • Add garlic, fennel seed, red pepper and tomato paste and cook a few minutes more. Stir in the broth and simmer until liquid is reduced by half.
  • Add the cream and bring to a simmer. Gradually add pasta water until sauce reaches desired consistency. Stir in 1/4 cup Parmesan cheese.
  • Combine the sauce with the pasta and toss to coat well. Season with salt and pepper, to taste.
  • Garnish with fresh parsley and more Parmesan cheese, if desired.