I've seen multiple mentions of this "Rigatoni with Sausage and Fennel" recipe from the beloved Ina Garten. And it turned out to be great! I definitely made some changes, because I like to reduce the amount of meat and cream in a dish (haha). I also don't like the taste ofPlus, frozen broccoli was added so I wouldn't have to additionally make another side dish or salad. Total win.
Pasta with Sausage and Broccoli
Serves 6
Adapted from Ina Garten
1 lb pasta
3 Tbsp olive oil
2 large fennel bulbs, chopped
1 large onion, chopped
1 lb sweet Italian sausage, casings removed*
3 cloves garlic, minced
1/4-1/2 tsp red pepper flakes
2 Tbsp tomato paste
1 cup dry white wine (I used Vermouth)
1 cup heavy cream
1/2-3/4 bag frozen broccoli
1/2 cup Parmesan cheese, plus more to serve
2 Tbps chopped flat-leaf parsley
Heat a large pot (enough to accommodate all the pasta and ingredients) over medium. Once hot, add fennel and onion and sauté for 5 minutes, until the veggies are translucent.
Add sausage, breaking it up with a spoon as everything cooks together. Then add flavorings: garlic, red pepper flakes, 1 1/2 tsp salt and 1/2 tsp pepper. Sautee for another minute.
Make a hole in the center of the ingredients and add tomato paste; let it toast and caramelize for about 30 seconds before mixing together with all the veggies.
Deglaze with wine and bring to a boil, then add cream. Lower the heat to a simmer, and let sauce simmer for 15 minutes, to thicken.
Boil pasta according to directions, 1 minute short of the recommended time. One minute before that (so two minutes before the recommended time), throw in your broccoli to quickly blanch. Drain pasta.
Add pasta to sauce pot and let everything cook together for 3-5 minutes to get lovey and acquainted. Stir in 1/2 cup cheese and the parsley. Serve hot, with additional cheese on the side!
* If you shop at Sprouts Market, get three sausages from their meats case
