Creamy Rigatoni with Spicy Italian Sausage and Fennel

1

Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2

While the water heats, heat the olive oil in a large skillet over medium-high heat. Add the sausage meat, breaking it apart with a wooden spoon into bite-sized crumbles. Cook until browned and cooked through, about 6-8 minutes. Remove sausage from the pan and set aside.

3

In the same skillet (do not wipe out the fat), add the sliced fennel bulb. Sauté over medium heat for 5-6 minutes until softened and starting to caramelize.

4

Add the minced garlic, crushed fennel seeds, and red pepper flakes. Cook for another minute until fragrant.

5

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until the liquid reduces by half.

6

Lower the heat and stir in the heavy cream. Simmer gently for 3-4 minutes until the sauce slightly thickens.

7

Return the cooked sausage to the pan and stir to combine.

8

Add the drained pasta and the parmesan cheese to the skillet. Toss everything together, adding a splash of the reserved pasta water if the sauce becomes too thick.

9

Season with salt and plenty of black pepper. Garnish with the reserved fennel fronds and serve immediately.