Rigatoni with Sausage and Fennel | James Beard Foundation

Ingredients

• 3 tablespoons good olive oil
• 3 cups chopped fennel (1 large bulb)
• 1 1/2 cups chopped yellow onion
• 1 1/4 pounds sweet Italian sausages, casings removed
• 2 teaspoons minced garlic (2 cloves)
• 1/2 teaspoon whole fennel seeds, crushed with a mortar and pestle
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup dry white wine
• 1 cup heavy cream
• 2/3 cup half-and-half
• 2 tablespoons tomato paste
• 1 pound rigatoni, such as De Cecco
• 1.2 cup chopped parsley leaves
• 1 cup freshly grated Italian Parmesan cheese, divided